, tf
GQOK
BQDK
THE LIBRARY
OF
THE UNIVERSITY
OF CALIFORNIA
LOS ANGELES
work and worry. Give
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2148 Center Street
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OAKLAN D BERKELEY
1209 Broadway Shattuck and Kittridge
Sunset Grocery Co.
>
Leading Grocers
Specials every week
Unfailing courtesy
our windows for Specials
Solicitors at your service
Everything in Delicatessen line
and Coffees our specialty
We make our own Bread and Cakes
Try our Health and Nut Bread
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Grant Ave. at Post St.
San Francisco
KIVIT
GOODS
At Moderate Prices
The fact that we manufacture
practically all Knit Goods we sell,
puts us in an eiiviatle position
before the buying public. Our
Underwear and Hosiery Depart-
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inating people. Biggest values
moderately priced. Always the
correct styles and best qualities.
We Specialize in SILK HOSIERY
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UNDERWEAR (Over 200 varie-
ties) from 5c to $25.00.
SWEATER COATS In addition
to our own makes, "G. & M."
brands, we also import the
finest soft Llamas, Angoras and
leading European silks; coats
from $2.00, $3.00, $5.00, $6.53,
SV.50 to $30.00.
Bathing Suits.
Knitted pure
worsted suits
as well as
the prevailing
styles in Sea
Island Serge,
Alpaca, Mo-
hair and the
finest durable
silks. Suits
from $1.85,
$2.50, $3.00,
$4.00, $5.00,
$6.00 to $30.
INFANTS' AND CHILDREN'S KNITTED AF-
FAREIi Underwear, Hosiery, Sacqu.es, Booties,
Xieggins, Caps, Toques, Vests, etc. A most
complete assortment at prices to suit every
purso.
MEN'S KNIT GOODS Underwear, Sweater Coats,
Bathing Suits, Bath Robes, Slippers, Pajamas
and Night Shirts, Sox, Gym. Apparel, etc.
Grant Ave. At Po& St.
San Francisco
The Store lor Quality Stoves
Clark
Jewel
Gas Ranges
and
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! TEL. BERKELEY 6330 i
>
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HARDWARE VEGETABLES
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If
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when cooking
Send them to us
MARSHALL STEEL CO.
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2124 Center Street Berkeley
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Of Liverpool, Eng.
ORIENT INSURANCE COMPANY
Of Hartford, Conn.
Pacific Department, 332 Pine Street, San Francisco.
Sam B. Hoy, Manager. Qeo. Ormond Smith, Agency Supt.
W. B. Hopkins, Local Secretary.
FOR
PURE
MILK, BUTTER, CREAM
AND STRICTLY FRESH
EGGS
Try the
Elmwood Creamery
Ashby Avenue and College
Phone Berkeley 3238
Good Groceries for Good
Cooks
Lenfestey
Cash Grocery Co.
2441 Shattuck Ave., Cor. Haste St.
Phones Berkeley 46776878
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Telephone Berkeley 6776
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Personal Checking Accounts
A checking account in this bank will
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ness transactions and will help you to con-
duct your affairs with greater economy.
Personal and household accounts invited.
FIRST [NATIONAL BANK OF BERKELEY
L. F. Shean
J. L. Taylor
Varsit? <Tan6? Sfyop
Fine Candies Frozen Delicacies
Corner Telegraph Avenue and Bancroft Way
Frozen Desserts Furnished fof
All Occasions.
Telephone Berkeley 907.
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Telephone Berkeley 2976
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708 Studio Building
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Phone Berkeley 8747
2158 Center St., Near Oxford
Berkeley, Cal.
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725 Mission Street
San Francisco
Berkeley 1148
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OPTOMETRISTS
2119 Center St., Berkeley, Cal.
Telephones Berkeley 778779
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W. F. Norton, Florist
Cut Flowers, Potted Plants, Seeds
Bulbs, Shrubs, Trees
Funeral Work, etc.
2227 Shattuck Ave.
Berkeley, California.
Res. Phone, Berkeley 6083
Office Phone, Berkeley 7799
Hull Plumbing Co.
L. B. Hull, Jr., Mgr.
Estimates Given on Plumbing
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KITCHEN WARE, COAL OIL
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Phone Oakland 2524
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Grocers
477-79-81 Thirteenth Street
Oakland
BRAKE'S, the Ladies Shop
Do not fail to see our NEW DEPARTMENTS
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ROYAL SOCIETY ART GOODS
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L. H. SERVICE
Diamonds, Watches, Clocks Jewelry, China
Sterling and Silver Plated Ware
Cut Glass, etc.
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F. PONSI & CO.
HIGH-GRADE LADIES' TAILORS
Imported Wools and Novelties
2519 DURANT AT TELEGRAPH
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Dealers in Fresh
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2130 Center Street Phone Berk. 7787 and 7788
T!
PUBLISHED BY
THE TWENTIETH CENTURY CLUB
OF BERKELEY
PRESS OF
A. NEXVMAN
1914
Good-morrow, dear lady,
Wherever you are,
I come to greet you
From near and from far.
If you carefully study
The rules in this book,
You will surely make
A most famous cook.
To you each has given
The best in her store,
Cakes, puddings, and pies
You will find them galore.
And when preparing
Your food for the day,
Do not neglect this
Caution I pray:
Add a cupful of love,
And a spoonful of spice,
And lo! you have
A spread for a king in a trice.
R.
Is Your Family Well Nourished ?
DO YOU KNOW FOOD VALUES?
A reasonable intelligence combined with a disposition to
exercise the same degree of judgment and care in the nutrition
of the body as is expended on other matters of no greater im-
portance pertaining to the individual, to the household or to
business interests, are all that is needed to bring about harmony
between every-day dietary habits and the nutritive require-
ments of the body. There is no occasion, unless one finds
pleasure and satisfaction in so doing, to resort to a limited die-
tary of nuts and fruits, to become an ardent disciple of vege-
rarianis.'n, to adopt a cereal diet, to abjure meats entirely or to
follow in an intensive fashion any particular dietary hobby.
FOOD CONTAINS THESE ELEMENTS:
1. Protein makes blood and muscle, and renews the body
framework.
2. Fats store heat and energy.
3. Carbohydrates create heat and energy.
4. Mineral matter forms bone, assists digestion, cleanses
the blood.
(All foods contain water, some as much as 50 per cent. it
aids excretion, distributes heat over the body and dissolves
food.)
THE BODY REQUIRES DAILY:
1. Protein 160 to 300 units.
2. Fals 500 to 900 units three times as much as protein.
3. Carbohydrates 1000 to 1800 units twice as much as
fats.
4. Mineral matter and vegetable fiber for "bulk" and as
blood cleansers.
A well-balanced diet combines these elements in proper
proportion.
Meals should not have too much of any one element.
WHAT THE ELEMENTS ARE:
1. Protein lean meat, white of eggs, cheese, fish, gluten
of grains, beans, lentils, nuts.
2. Fats butter, vegetables and animal oils, nut fats.
3. Carbohydrates sugars and starches in potatoes, rice,
milk and other vegetables and fruits.
4. Mineral matter salts and acids in fruits, vegetables and
other foods.
PREFACE.
This book is compiled with no attempt at literary effort,
and no form for writing the recipes has been observed.
The compiler preferred to publish each recipe as it was
sent.
Not every member of The Twentieth Century Club of
Berkeley has furnished a recipe, and not every one that has
been received has been used, as there were duplicates, and our
space is limited.
We urge subscribers to try the recipes in this book, some
may be new, many are old favorites; all have been tried.
Most families enjoy new dishes, and even though the head
of the house may make fun of a new dish, or of one that is not
common on your table, he usually eats it (if it is good).
Too many homemakers get in a rut in cookery; if we em-
ploy servants it is easier; if we do our own cooking it becomes
a habit.
The following, copied from a popular magazine, may in-
fluence you to try many of the recipes in this book:
"How many of us cut out, from papers and magazines, re-
cipe after recipe, and file them away faithfully! 'Some day
I will try them,' are the words that go with them; but the
thought must go, too, for the day never comes; the paper clip-
pings turn yellow, and we have missed, perhaps, more than we
know; to get out the same pan, to take down the same bottle
of extract, to use the same number of eggs is always easier.
If we are in the habit of making chocolate frosting, chocolate
it remains. In spite of the fact that there are over twenty-five
good recipes for muffins, morning after morning we use but
the one. While it is change, remember, that the body wants, it
cannot always be, it need not always be, in the food itself.
Appearance, form, flavor here variety is always possible, and
only a little thought, the cost."
Our advertisers have made the publication of this book
possible. We urge the members of The Twentieth Century Club
of Berkeley, and their friends to give them their patronage and
thereby show their appreciation of the financial help of the
advertiser.
H. C. CAJPWELL CO.
Clay, Fourteenth and Fifteenth Sts., Oakland
The Right Kind of
Aprons and House Dresses
The woman who does her own cooking will do it
easier and take greater pleasure in her work if she is
properly dressed.
A simple but attractive House Dress or a big cover-
all apron to protect the better dress gives greater free-
dom of movement.
Our Aprons and House Dresses combine an at-
tractive appearance with the utmost of good service.
House Dress $1.25 to $6.50
Aprons 25c to $1.75
Largest Arts and Crafts Shop in
Oakland.
ROOKWOOD POTTERY.
CALIFORNIA FAIENCE
(Made in Berkeley)
564 Fifteenth St., Oakland.
Opposite Taft & Pennoyer.
Exclusive
Millinery
Sara and Grace Wright
359 Twelfth St. Oakland
The Tea Kettle
DAINTY LUNCHES AND
AFTERNOON TEA
2315 Telegraph Ave.
BERKELEY.
Mabel P. O'Rourke
Phone Berkeley 6759
Collins 5 Grocery
GROCERIES OF QUALITY
BUTTER, EGGS, FRUITS
VEGETABLES
Phone Orders Delivered
Promptly
2903 Telegraph Ave., Cor. Russell
Berkeley, Cal.
Soups.
In making soups purchase the shin of beef, and use cold
water to draw out the flavoring and juices. The object is di-
rectly opposite from boiling. By using cold water and cooking
the meat at a low temperature, we get the flavoring and stimu-
lating parts of the meat, but we cannot make a meat soup nu-
tritious unless we add other materials. Clear and hot, it is
stimulating, but has no food-value.
A good rule to remember is to serve a clear soup at the
beginning of a heavy dinner, and to precede the "scrap" or
"pick up dinner" with a good cream soup.
MARROW BALLS.
One egg, beaten; season with salt and pepper; stir in enough
cracker crumbs to make stiff batter; work in about three tea-
spoons of marrow fat; make into balls. Boil in soup fifteen
minutes. Mrs. F. C.
GERMAN NOODLES.
Beat up 1 egg; add pinch of salt, flour enough to make stiff
dough; roll out in very thin sheet; dredge with flour to keep
from sticking. In about 1 hour roll up tightly, and for soup
noodles shave fine like vermicelli.
For noodles to be served as a separate dish, cut in about Vz
inch wide strips, stir in boiling salt water to cover, boil about
ten minutes; drain, serve on hot platter, cover with butter
browned and some bread crumbs browned in butter.
TOMATO BISQUE.
Put into the soup-kettle % cup flour and % cup butter, a
teaspoon salt, a little pepper and a pinch of sugar. Rub these
to a cream and add 1 quart of tomatoes pressed through a
colander. Stir this over the fire until it boils and let it boil up
well for a minute. Then add 1 quart of cold milk and stir con-
stantly until it boils again, when it is ready to serve. Mrs. C.
M. M.
LIMA BEAN PUREE.
Soak 1 cup dried lima beans over night. In morning pick
beans out of water, cover with fresh water, cook slowly till
14 SOUPS
tender, keeping covered with water till tender; then let water
cook away. Add salt; mash beans slightly in pot, add 1 table-
spoon butter, little pepper and milk to make thickness desired.
VEGETABLE SOUP WITHOUT MEAT.
Scrape and slice three turnips and three carrots, peel three
onions and fry all with a little butter until a light yellow; add
a bunch of celery and three leeks cut in pieces; stir and fry all
the ingredients for six minutes; when fried add one clove of
garlic, two stalks of parsley, salt and pepper and a little grated
nutmeg; cover with three quarts of water and simmer for three
hours; strain and add vermicelli, Italian paste or rice.
PEAPOD SOUP.
Wash the peapods thoroughly, then take the strings from
the sides, just as you would beans. Cover with cold water and
a little salt. Boil for about half an hour for 1 pound of pods.
Then strain and add 1 cup of milk and a little thickening of
flour and cold water and boil for five minutes or until thick.
GREEN PEA SOUP.
Cook 1 quart green peas (fresh) in 1 quart water till ten-
der or use left over peas and water in which they are cooked.
Make white sauce of 2 tablespoons butter, 2 tablespoons flour,
1 teaspoon salt, Vi teaspoon pepper, 1 quart milk. Rub peas
through coarse strainer or mash them and add to white sauce.
CREAM OF CELERY.
Three cups tough ends of celery cut in small pieces and 3
cups water or enough water to cover celery; cook till tender.
Make white sauce of 3 tablespoons butter, 3 tablespoons flour, 1
teaspoon salt, % teaspoon white pepper, 3 cups milk. Add
cooked celery and liquid (unstrained) to white sauce and serve.
CREAM OF ONION SOUP.
Put 1 quart of stock and 4 sliced onions in a sauce pan and
bring slowly to boiling point. Simmer gently three-quarters of
an hour. Then press through fine sieve, return to fire, rub to-
gether 1 tablespoon butter and 2 tablespoons flour. Add gradu-
ally a little of the hot soup. When smooth turn it into the
kettle and stir until it reaches the boiling point, then add 1 gill
of cream or milk, a seasoning of salt and pepper, turn into a
tureen, add a tablespoon chopped parsley and serve. Mrs. E.
.1. McK.
SOUPS 15
CREAM OF SPINACH SOUP.
This is the most palatable and sightly of the green soups.
Wash 1 quart of spinach, throw it into a dry kettle, add % cup
water, and shake and toss over the fire for five -minutes; cover
the kettle, and cook five minutes longer; drain, saving the water.
Chop the spinach very fine, press it through a sieve, return it
to the kettle with the water, add 1 tablespoon of grated onion,
1 quart of milk, 2 tablespoons flour rubbed with 2 tablespoons
butter, V<t teaspoon celery-salt and a dash of pepper; stir con-
stantly until the soup reaches the boiling point, strain again
through a sieve, turn at once into the soup-tureen, and serve
with puff balls.
PUFF BALLS.
Put 1 tablespoon butter and 4 tablespoons of water into
a saucepan; when boiling stir in hastily 4 tablespoons dry
flour. When you have a smooth dough stand it aside a moment
to cool, then beat into it the white of 1 egg. Drop this batter
from the tip of a teaspoon onto a greased paper in the bottom
of a baking pan; the dough should not be larger than a good-
sized pea. Bake in a quick oven until light and crisp, and they
are ready for use.
CREAM OF CELERY SOUP.
To 1 cup of well cooked celery rubbed through colander,
add 1 quart milk and when near boiling stir in 1 scant table-
spoon flour into which 2 tablespoons of butter has been rubbed,
and M teaspoon salt. Cook well in double cooker. Just before
serving allow % raw onion to remain in hot soup for 10
minutes. Remove onion and stir in 1 cup whipped cream and
serve at once. E. H.
CREAM CRAB SOUP.
Two quarts milk, 1 large crab picked fine, small onion and
little parsley chopped; dash of cayenne pepper. Put all of
these in the milk and let come to boiling point. Two table-
spoons flour and good-sized piece of butter mixed with flour;
soften with some of the milk and let all cook half an hour.
Just before serving add 2 well beaten eggs. M. D. B.
OXTAIL SOUP.
Slice a small onion and fry brown in a tablespoon butter
or drippings. Put in the joints of oxtail and let them brown
on all sides; then turn the contents of the frying-pan into the
soup-kettle, add a sliced carrot, some celery, parsley, 2 pepper-
16 SOUPS
corns, or a little cayenne, and salt; cover with cold water and
simmer slowly until the meat begins to fall from the bones.
A cup of strained tomato may be added if liked. Mrs. C. M. M.
CLAM BOUILLON.
One small can minced clams, 1 pint milk, 1 onion, 3 table-
spoons butter, 1 tablespoon flour, salt and pepper to taste. Cul
onion fine, and fry a light brown in the butter, then add 1
tablespoon flour. Add gradually, stirring constantly the
warmed milk. When smooth and creamy add the clams and
seasoning and let cook a few minutes. Place in double boiler
until ready to serve. H. "VY. M.
MOCK OYSTER SOUP.
Scrape 12 good-sized roots of oyster-plant or salsify, and
throw them at once into cold water to prevent discoloration.
(hit them into thin slices, cover with a pint of boiling water,
add 1 ounce of salt codfish or mackerel, cover, and cook 1 hour.
Remove the fish, add a quart of good milk, a level teaspoon salt,
a dash of black pepper, and 2 tablespoons butter. Turn into
the tureen, and serve with oyster crackers.
SOUPS 17
ADDITIONAL RECIPES
Fish.
TURBOT A LA CREME FOR TEN PEOPLE.
One pint milk, 4 tablespoons flour, 4 or 5 Ibs. fish (cod or
halibut), 2 onions, salt and pepper, 1 pint cream, 1 cup bread
crumbs, 1 bunch parsley, a little nutmeg. Boil or bake the fish,
take out bones, shred; 2 small onions and parsley in milk and
cream, let it come to a boil. Take out onions, stir in flour, add
nutmeg, salt and pepper. Butter a baking dish, put in layer of
sauce, then fish. Finish with sauce and sprinkle over it bread
crumbs. Bake half an hour. R. D.
GOOD FISH RECIPE.
Get 2 salmon or halibut steaks % inch thick. Slice and fry
onion until clear; spread onion and chopped pimiento on one
steak; lay other steak on it for about 2 hours. Take off upper
steak, salt and pepper steak; lay oysters thickly over it; put
salt and pepper and bits of butter on oysters; lay upper steak
on. Bake this fish "sandwich" with four strips of salt pork
under it and four on top of it. When fish is almost done,
spread on it bread crumbs soaked in butter and brown quickly.
Serve with cream sauce and chopped egg on platter garnished
with lemon and radishes. P. E. A.
KEDGEREE.
Two cups of cooked fish, one teaspoon salt, Vz cup butter,
V-i teaspoon pepper, 1 cup cooked rice, 1 speck of mace, 2 hard
boiled eggs chopped fine. First melt butter and add flaked fish
to it, then add the other ingredients and stir over the stove un-
til hot. If too dry add a little milk or water and serve, but do
not bake.
SALMON LOAF.
One can salmon (or 1 pint boiled salmon), break with fork,
add 1 cup cracker crumbs, 2 tablespoons melted butter, 2 beaten
eggs, salt, and red pepper. Boil in buttered mold 1 hour. Turn
out and slice when cold. Garnish with hard boiled egg and
serve with lemon. C. C.
BROILED FISH In Gas Stove.
Split the fish down the back, wash and dry it. Brush the
flesh side with olive oil, and dust with salt and pepper. Put it
FISH 19
on the rack of your baking pan, flesh side up, and put it near
the flame. Do not burn it. It will broil in about twenty min-
utes. Do not turn it.
FISH CHOWDER.
Cut up and remove the bones from 1% pounds of hali-
but or cod. Lay the fish in the bottom of the soup-kettle and
cover with 4 large potatoes cut into dice. Fry out 2 slices of
salt pork cut fine, with a large sliced onion, pour over the fish
and potatoes, cover with water and cook slowly for an hour.
Add 1 pint of milk just before serving. Mrs. C. M. M.
CLAM CHOWDER.
Cut off the tough part of 1 quart of clams and chop fine,
leaving the soft part whole. Cut 2 slices of salt pork in small
pieces and fry with a good sized onion, sliced. Cut 3 good-
sized potatoes into dice and put them into 1 quart of boiling
water. Add all the clams and the juice, the pork and onion;
cover and cook slowly for an hour and a half. Just before
serving add 1 cup milk in which a tablespoon of flour has been
stirred. If too thick add more milk or water. Mrs. C. M. M.
CLAM LOAF.
One can minced clams, 1 egg, 1 cup milk, 1 cup rolled
cracker crumbs, 1 teaspoon baking powder, 1 tablespoon butter,
salt and pepper. Bake 20 minutes. Serve immediately. B. R.
P.
BISQUE OF CRAB.
Meat of 1 crab, 1 tablespoon flour, V cup butter, salt and
pepper to taste; a few drops onion juice; a speck of grated nut-
meg. Chop crab fine, season, add melted butter and one cup of
stale bread crumbs. Pour over this 1 quart of hot milk, put in
soup kettle, cook ten minutes, strain and heat again. Add more
seasoning if needed. E. W. C.
CRAB FRAKE.
One-half pint cream (1 cup), % tablespoon mustard, piece
of butter size of an egg, 1 salt spoon of pepper, 1 salt spoon of
salt. Mix all well, let come to a boil and stir in crab and 1
beaten egg. Put in a baking dish; sprinkle with cracker
crumbs and place bits of butter on top and brown in oven.
Mrs. F. F. C.
20 FISH
SCALLOPED OYSTERS.
Put a layer of rolled crackers in bottom of pudding dish,
a layer of oysters drained. Sprinkle each layer with pepper,
salt and pinches of butter until the dish is full, then pour over
a cup of milk or more according to size of dish. Bake three-
quarters of an hour. Mrs. S. P.
BOSTON CODFISH BALLS.
Soak a piece of salt codfish in cold water for several hours.
Pour off the water, add fresh, and boil until tender. Remove
the skin and bones and shred the fish until it is a mass of
fibre, then mix with an equal quantity of mashed potato, a
beaten egg, a little melted butter and just enough milk to make
it easy to handle. Shape into little balls and fry in deep, hot
fat until golden brown. Serve for breakfast with orange mar-
malade and hot, buttered toast. Mrs. C. M. M.
CODFISH BALLS.
One cup sliced raw potatoes, Vz cup codfish flakes. Cook
potatoes and codfish together until potatoes are soft. Pour off
excess of water. Add 1 beaten egg, season with salt and pap-
rika, and beat all together until very light. Make into small
balls. Fry in deep fat. For frying in morning prepare balls
the night before. K. D. G.
SAUCE FOR FISH.
One tablespoon melted butter, 1 of finely cut parsley,
1 teaspoon lemon juice, salt. Put on fish, set in oven a minute
of two. L. K.
FISH 21
ADDITIONAL RECIPES
Fowl.
ROAST WILD DUCK.
Wash carefully and fill with sliced carrots and celery.
While damp rub with salt. Arrange in roasting pan with small
slices of bacon on top and dash of cayenne pepper. Roast in
the closed pans in hot oven for 30 minutes and serve with
baked apples. E. W.
WILD DUCK.
If the weather is cold wild duck is better if kept several
days. After dressing the duck in the usual way by plucking,
singeing, drawing, and washing, place it in a dripping pan in a
hot oven, letting it remain for 10 minutes without basting. Then
baste frequently with butter and water. If preferred well done,
let cook for 40 minutes. Place on a flat dish, season with salt
and pepper, pour over it the gravy and serve with currant
jelly. A whole onion peeled and cooked inside the duck gives
it a delicious flavor. S. D.
QUAIL.
Quail should be drawn as soon as killed. Then they may
be hung in a cool place and will keep for three or four days.
When ready to use them, remove the feathers by skinning;
thoroughly wash in cold water, and keep them whole by split-
ting down the back. Salt and pepper them, roll them in flour
and place in frying pan of hot lard or lard and butter. Brown
them well on both sides and serve hot. S. D.
CHICKEN, PANNED WHOLE.
Singe a spring chicken; remove the head and feet, split
do\vn the back, and remove the intestines. Wipe the chicken
inside and out, cross the legs, fold back the wings, and break
or flatten the breast-bone. Place the chicken in a pan, bone
side down; dust lightly with pepper, baste all over with melted
butter, add V-2 cup of stock, and put in a very hot oven. After
about 15 minutes, baste again with melted butter, dust with
salt, and cook 30 minutes longer; if the oven is hot, % of an
hour will brown the chicken nicely. Dish, garnish with pars-
ley, and serve with plain cream sauce made in the roasting-pan.
B. A.
FOWL 23
YANKEE CHOP SUEY.
One chicken, 3 slices of bacon, 3 pork chops, 1 pint of string
beans (or 1 can), 1 pint of corn from the cob (or 1 can), % cup
of dried mushrooms (or 1 can). Boil chicken, pork and bacon
till tender, remove the bones and cut in small pieces. Add the
vegetables and boil slowly 1 hour. Season with 2 tablespoons
Worcestershire sauce, salt, pepper and paprika to taste. Add
a little flour if too thin. Chop suey should be about the con-
sistency of chowder and served with boiled rice. Mrs. E. B. G.
CURRIED CHICKEN OR VEAL.
Cook and season the same as chicken fricasse. Fry a pint
or more of sliced onions light brown. Just before removing
from the fire thicken the gravy with flour and 1 tablespoon of
curry moistened with water. Then stir the meat and onions
together and it is ready for the table. It should be eaten with
boiled rice. Mrs. H. N. B.
CHICKEN EN CASSEROLE.
Boil chicken until tender and cut off of bones. 1 slice
ham cut in squares, 2 or 3 tomatoes according to size, a little
minced onion and green pepper; use broth simmered into a
sauce. Fry chicken brown in oil. Mix all with boiled rice and
green peas. Bake % hour.
SKOOKUM CHICKEN.
One fat hen, cut in small pieces and boil until tender; pick
meat off of bones. Butter a baking dish; put in layer of
chicken, then layer of French mushrooms, then layer of bread
crumbs with plenty of butter; salt and pepper. Do this until
baking dish is filled. Over this pour chicken liquor and juice
of mushrooms until it shows above chicken. Bake % hour.
To one large chicken take one large can of mushrooms. S. E.
D.
PHILADELPHIA DRESSING FOR ROAST FOWL.
Grate as much stale bread as required and put into a frying-
pan with a large lump of butter; about a tablespoon to a quart
of crumbs. Add salt, pepper and sage if liked, and stir over
the fire until the butter is thoroughly melted into the bread.
Remove from the fire and stir in a well beaten egg. If too dry
add a little hot water but do not make it soft. Boiled and
chopped chestnuts, sausage or oysters may be added.
CHICKEN PUDDING.
Cut up chicken as for fricassee and stew in just enough
water to keep from burning; season each piece with salt and
24 FOWL
pepper and lay in a large pudding or baking dish; beat 2 eggs
until light, add to 1 pint of milk; 1 quart of canned or grated
corn; season with pepper and salt, pour over chicken; cover
with a layer of fine bread crumbs; dot with butter and bake in
quick oven. A. L. B.
PRESSED CHICKEN.
Boil 2 fat chickens until very tender, remove all the bones,
and place some of the liquor in a mold, filling it with the well
seasoned chicken. Put in a cold place until firm; turn out;
cut in slices. D.
SPANISH CHICKEN.
Cut up chicken as for fricassee; boil till nearly done, then
add 1 cup of well washed rice, % can tomatoes and Spanish
pepper to taste. A. L. B.
FOWL 25
ADDITIONAL RECIPES
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Meats and Accompaniments.
With roast beef tomato sauce, grated horseradish, cran-
berry sauce, pickles.
With roast pork apple sauce, curried apples.
With roast veal tomato sauce, mushroom sauce, onion
sauce, cranberry sauce, horseradish, lemons.
With boiled mutton currant jelly, caper sauce.
With roast lamb mint sauce.
With roast turkey cranberry sauce, currant sauce.
With venison or wild duck cranberry sauce, currant jelly.
\Vith roast goose apple sauce, cranberry sauce, grape or
currant jelly.
With boiled fish white cream sauce, lemon sauce.
TO ROAST MEAT WELL.
Meat must be wiped off with wet cloth, then salted, pep-
pered and dredged with flour; put into a hot oven, to sear the
outside and protect the juices. After about 10 minutes baste
frequently; when necessary to turn, do not put a fork in meat
as that allows the juices to escape; a little hot water may be
put in pan to baste with after meat has been in oven 10 or 15
minutes.
DRESSING FOR MEAT.
Use stale bread crumbs moistened with melted butter, high-
ly seasoned with salt, pepper and sweet herbs. If you like, a
little sausage meat may be used with less butter. E. W. C.
ROAST BEEF WITH BATTER PUDDING.
Choose the best cut of the rump, preferably five pounds or
more in weight. Have the butcher send a slice of suet % inch
thick as the rump cut is deficient in fat. Put meat in pan, lay
the slice of suet on top, and dredge with flour. Never use salt
as it toughens the meat and dries up the juices. Roast in a hot
oven 10 minutes for every pound, if liked rare. After the first
half hour lower the oven heat. When the roast is done remove
from pan and keep in the warming oven on a hot platter, while
baking the pudding in the dripping pan.
Batter Pudding.
Two eggs, % cup milk, V-2 cup flour, ^ level teaspoon salt,
V-2 level teaspoon baking powder. Beat eggs, add milk, and
28 MEATS
flour sifted with dry ingredients. Beat thoroughly. Pour into
the pan while hissing hot, and bake 20 minutes in the beef
drippings.
EMPERORS ROAST.
Two pounds beef, 2 pounds veal, 1 pound of pork, all three
chopped fine while raw; 1 cup grated bread crumbs, 1 grated
onion, salt, pepper, nutmeg to season; 2 eggs and small piece
of butter. Make in loaf, with the bits of butter put on top.
Put in buttered pan and when brown baste with milk. This
makes the gravy; bake about 1% hours. Serve hot or cold. H.
W. W.
CROSS-RIB POT ROAST.
Rub the meat with onion; place in hot kettle and sear on
all sides, turning in kettle for 15 minutes. Then add 1 cup of
hot water; add 1 large carrot chopped, and two cloves. Salt
should not be added until roast is nearly done. Cook on a very
slow fire, adding a very little water occasionally. A 4 or 5
pound roast should take 4 hours. K. D. G.
HARD TIMES STEAK VERY GOOD EXCELLENT.
Take a two or three pound piece of round steak cut two
inches thick; pound into the two sides of it a scant cup of
flour. Have iron kettle hot; fry to a nice brown on both sides
as for a pot roast; salt and pepper to taste; add a pint of boil-
ing water and simmer for two hours. When done the meat will
be very tender and the gravy nicely thickened. P. E. A.
SWISS STEAK.
Take a piece of round steak two inches or more in thick-
ness, and pound into it as much flour as it will take, using the
edge of a heavy plate. Put the meat in a skillet with a little
lard or drippings and fry brown on both sides. Then cover
with water, adding some finely chopped onion, carrot and cel-
ery,cover closely and cook two hours. Before it is quite done,
season with salt and pepper. Mrs. C. M. M.
HAMBURG STEAK A L'lTALIENNE.
Simmer % pound Hamburg steak with V-z can of tomatoes
for 1 hour. Prepare some spaghetti or macaroni by boiling un-
til tender in salted water. Add to the meat after it has cooked
for an hour, % cup grated cheese, a small lump of butter, salt
and pepper to suit, and let it simmer 20 minutes longer. Thicken
with a little flour and water if necessary. Put the macaroni
around the edge of a hot platter and serve the meat mixture in
the center. Mrs. C. M. M.
MEATS 29
KAVILLOLANI (AN HAWAIIAN DISH)
One and one-half quarts waste beef, 1 quart cooked toma-
toes, Vz pint boiled rice, 1 medium onion, 2 chili peppers. Chop
onion and peppers together quite fine; season with salt to
taste; put a layer in baking dish, then a layer of tomatoes, then
put over the top all of the rice and pour what is left from the
waste. Tobasco sauce will improve it when one likes it very
hot. Bake 1 hour. W. C. C.
BLANQUETTE OF BEEF.
Ten cents worth of round steak cut into small squares,
brown in butter. Add 1 cup of claret and simmer for 10
minutes. Put 1 can or 6 large tomatoes in a saucepan, add 1
onion, a bit of parsley, a bit of celery, a few dried mushrooms,
% teaspoon alspice, salt, and a dust of paprika. Cook up and
add to the meat; cook slowly at least 2 hours. At last add
cooked vermicelli. Just before serving scatter grated cheese
over top. A.
CANNELON OF BEEF.
Mix together 1% pounds of ground beef with % cup of
breadcrumbs soaked soft in a little milk and one beaten egg.
Season with salt and pepper, shape into a loaf and bake in a
hot oven. Baste with a little hot water and butter. Mrs. C. M.
M.
GALANTINE OF BEEF.
One pound Hamburg steak or round steak ground, % pound
lean raw ham, chopped fine; % pound bread crumbs, 3 eggs,
well beaten, and cold water equal to 1 egg; 1 teaspoon salt, Vz
teaspoon white pepper. Mix all thoroughly, divide into two
portions, shape sausage fashion, roll in a floured cloth and tie
at each end and pin it in the middle. Place in boiling water
and cook steadily for 2 hours. Take out of cloth when almost
cold. Cut in slices and serve cold. Mrs. F. F. C.
BEEFSTEAK PUDDING.
Line pudding bowl with a finely chopped suet crust. Then
fill with steak cut in small pieces, 2 sheep's kidneys and mush-
rooms; season with pepper and salt and a little Worcestershire
sauce and water to make gravy. Cover with paste. Well
floured cloth and boil 5 hours. E. M. F. F.
FLANK STEAK WITH ONIONS.
Place in a casserole a flank steak \Vz inches thick, cover
with onions finely sliced and well seasoned with salt and pep-
30 MEATS
per; cover onions with thin slices of salt pork and add 1 cup
water; cover closely and bake in slow oven 3 to 4 hours.
BEEF OR VEAL SPANISH.
One knuckle of veal, 1 large onion, sliced; V4 teaspoon chili
powder and salt to taste. Cover with water and boil until meat
falls from bones. Remove meat and bones and add to the
stock, 1 can tomatoes, 3 green peppers, % package spaghetti,
and one pinch of cayenne. Cook slowly until spaghetti is well
done and thickened, then turn in the chopped meat. Serve.
(Do not cut meat too fine.) Mrs. I. P. 1).
MEAT SOUFFLE.
One cup cream sauce seasoned with chopped parsley and
onion juice. Stir 1 cup of chopped meat chicken, fresh tongue,
veal or lamb, into the sauce. When hot add the beaten yolks
of 2 eggs; cook 1 minute and set away to cool. When cool, stir
in the whites beaten stiff; bake in a buttered dish or ramekins
about 20 minutes and serve immediately. Mrs. H. X. B.
BREADED BREAST OF LAMB AND TOMATO SAUCE
Cut 35 cents' worth of breast of lamb into squares of about
three inches. Place in granite boiling pot and cover with boil-
ing water; add a level teaspoon of salt, a little pepper, a small
sliced onion, a sliced 'carrot, a little celery and parsley; boil
gently three hours; remove bones from the meat and set to
cool; strain broth and allow to stand long enough to harden
and remove grease. When dinner is being prepared, place a
can of tomatoes in saucepan and add to it a cup of broth (with
fat removed), % small onion fried to a golden brown in butter,
a little salt and pepper. Let cook, strain and thicken with
flour and water blended for a gravy; dip in pieces of meat in
egg and cracker crumbs and fry in the fat that \vas removed
from broth; salt and pepper meat while it is frying; place meat
on hot platter and pour over it the tomato sauce.
LAMB CHOPS.
Place lamb chops shoulder, loin, or French in pan; on
eich chop lay slice of lemon with dash of paprika. Bake 20
-Tinutes in hot oven.
MUTTON STEAKS.
One pound of cold mutton chopped fine, add to it 1 dozen
raw oysters chopped fine, 1 teaspoon of the essence of anchovy,
% teaspoon onion juice, % teaspoon salt, 2 tablespoons finely
chopped beef's suet. V teaspoon ground mace and a dash of
MEATS 31
cayenne. Mix all together and form into small steaks. Fry
quickly in butter and serve with tomato sauce poured around
them. These are delicious. Mrs. E. J. McK.
MUTTON STEW WITH BEANS OR POTATOES.
Brown mutton thoroughly; add a little onion; sprinkle 2
tablespoons flour or enough to thicken, brown; add pint of
boiling water gradually; add kitchen bouquet (parsley, thyme
and laurel) and cook 2 hours or more according to quantity of
meat. If beans are to be used, add beans which have been
partially cooked; otherwise add potatoes of uniform size about
an hour before ready to serve stew. P. E. A.
BLANQUETTE OF VEAL.
Put in frying-pan tablespoon butter and 2 pounds veal cut
in two or three inch squares (cutlet off the leg) and cook
slowly for % hour, turning often. Put 1% tablespoons butter
and 1 tablespoon flour in a stew pan. Make gravy with 3 cups
of cold water, 1 onion, 1 carrot, 1 teaspoon salt, % teaspoon
pepper. Add veal and simmer another half hour. Then stir in
yolks of 3 eggs (well beaten), and 4 tablespoons cream. Cook
1 minute more, remove from fire, and add 1 tablespoon lemon
juice. S. E. D.
BAKED HAM.
Select the best grade unskinned ham and have it boned.
Cover with cold water and soak over night. Scrub with brush
and cover with cold water. Add small onion, several stocks of
celery, parsley, red pepper and \vhole cloves. After it begins
to boil let simmer 15 minutes for every pound. A twelve pound
ham should boil slowly three hours. Let cool in same liquor.
On the third day remove skin, cover with paste made of dry
bread crumbs, brown sugar and water the ham was boiled in.
Stick top full of whole cloves and bake slowly 1 hour.
A. S. M.
PORK BALLS.
Grind fine % pound of lean pork and add a slice of bread
soaked in milk, a beaten egg; season with salt, pepper and sage.
Mix with a fork, shape into little balls and fry until brown.
Mrs. C. M. M.
HAM TOAST.
Boil a quarter of a pound of lean ham; chop it fine with the
yolks of 3 eggs well beaten, half an ounce of butter, 2 table-
spoons of cream and a little cayenne pepper. Stir it over the
fire until it thickens and spread it on hot toast, with the crust
cut off; garnish with parsley.
32 MEATS
LIVER HASH.
When you have liver and bacon left over, run them through
a meat chopper (or chop fine by hand), and serve as follows:
Make a white sauce with a spoon of butter, a spoon of flour
well cooked together and a cup and a half of milk added slowly,
stirring all the time. Season with salt, pepper, and, if you have
them, a little thyme, sage and bay leaf. Add the chopped liver
and bacon, and serve on slices of toast. You w r ill not believe
until you have tried it, how good this dish is. It can be made
from boiled liver, also, although the fried liver gives a little
better flavor to the dish. A poached egg on top of each* slice of
toast and hash makes a nice addition. If you have a little liver
and little veal left over, cut the veal in small pieces, grind the
liver rather fine, add to the sauce as above, and serve with
mashed potato.
BAKED SAUSAGE.
Arrange the rounds of sausage in a shallow baking-dish,
pour around them a little stewed and seasoned tomato, and
bake until brown. A. L. B.
BROILED HONEYCOMB TRIPE.
Brush over both sides of the tripe with melted butter or
bacon fat, then pat on a board on which sifted bread crumbs
have been spread, first on one side then on the other; set into
a hot well-oiled broiler and cook over a bed of coals or under
a gas flame from 4 to 8 minutes. Under the gas flame turn but
once.
SCALLOPED SAUSAGE.
Arrange % dozen slices of sausage in the bottom of a bak-
ing-dish, pile on top mashed potato which has been well
seasoned with salt, pepper and butter, and into which a cup of
hot milk has been beaten; dot with bits of butter, and bake half
an hour in a hot oven.
BEEF TONGUE IN CASSEROLE.
Wash a fresh tongue quickly, cover with boiling water and
cook gently over simmering burner about an hour and a half.
Remove all skin and unsightly portions and place in casserole
with a cupful of sliced carrots, also minced onion, celery and
parsley. Add stock enough to cover the vegetables, season well
and place in a moderate oven. Bemove cover of casserole
after an hour's cooking and allow half an hour longer to brown
slightly. Make a brown, thickened sauce to serve with tongue,
to which add two tablespoons each of vinegar and chopped
pickle and kitchen bouquet to color and flavor. B.
MEATS .
TONGUE BOILED.
Put on to boil with boiling water, salt, white pepper, all-
spice, cloves, slice of lemon peel, onion, all kinds of vegetables,
carrots, turnip and celery. Boil until tender enough to peel off
skin; serve with sauce.
Sauce.
Brown about 4 tablespoons flour in butter; when browned
add Vz cup finely chopped onions; add strained stock of
tongue, then add 1 teaspoon sugar, some catsup, few drops of
Worcestershire, a little lemon juice; boil a little while, then
add tongue sliced.
34 MEATS
ADDITIONAL RECIPES
Vegetables.
One of our famous cooks has said that if the American
housekeeper would give for one year as much time to the study
of vegetables as she gives to cake and candy, the average of
American cooking would reach a' much higher plane.
Time for cooking green vegetables:
Green peas fresh, 15 minutes; green peas, old, 30 minutes.
Be sure the water boils before pouring over the peas. Cook
without cover and they will remain green.
String beans 45 minutes.
Lima beans young, 30 minutes; older, 50 minutes.
Cabbage whole head and hard, 2 hours; sliced, 30 minutes;
chopped fine, 20 minutes.
Cauliflower 30 minutes.
Tomatoes baked whole in slow oven, 30 minutes.
Onions young, 45 minutes.
Celery stewed, 30 minutes.
Spinach 20 minutes.
Sprouts fresh, 30 minutes.
ARTICHOKES.
Clean artichokes and take out some of the center, then
stand them in French dressing for % hour, then steam them for
1 hour. Fill with cream chicken, mushrooms or sweet breads.
Serve hot. R. D.
BAKED CABBAGE WITH HAM.
Freshly boiled cabbage with water pressed out, mixed with
drawn butter, is placed in a baking pan. Sprinkle with grated
cheese and ham, baked; serve with a slice of roast ham on top.
BAKED CABBAGE WITH CHEESE.
Take fresh boiled and pressed cabbage, season with salt,
pepper and butter; arrange in layers in baking pan, each layer
sprinkled with grated cheese, top layer with cheese and bread
crumbs mixed; sprinkle with butter, bake and serve.
BAKED CABBAGE.
Take a firm white head of cabbage, cut in small pieces,
and boil until tender. Drain off water, put in chopping bowl
36 VEGETABLES
and chop fine. To a large cup of rich milk add 1 egg beaten,
2 tablespoons melted butter, seasoning with salt and white pep-
per. Mix with cabbage, put in baking pan and bake 20 minutes,
putting small pieces of butter over the top. Mrs. E. J. McK.
STUFFED CABBAGE.
A whole cabbage is parboiled, the heart removed, its place
filled with a stuffing of finely chopped cooked meat and sau-
sage meat mixed together; the stuffing is covered with a slice
of salt pork, then the cabbage tied, placed in a saucepan with
white stock and a little sherry wine, the cover put on and sim-
mered till done; serve with a good brow r n gravy poured
around.
DELMONICO POTATOES.
Two cups cold boiled potatoes, % cup grated cheese, % cup
melted butter, % cup cracker crumbs, 1% cups white sauce,
seasonings. Dice potatoes and place in layers in a baking dish.
Cover each layer with grated cheese. Melt the butter, add the
crumbs and when thoroughly mixed, add salt and red pepper.
Make a milk sauce by melting 2 tablespoons butter in a sauce-
pan, add a shaving of onion and 3 tablespoons flour. When
mixed, add 1% cups milk, and salt and pepper to season. When
thickened pour over the potatoes and cheese, dust with pap-
rika or a very little red pepper, cover with the seasoned
crumbs, and bake till brown in a hot oven. B.
STUFFED POTATOES.
Six hot baked potatoes, 2 tablespoons butter, 3 tablespoons
hot milk or more, salt and pepper to taste, white of 1 egg beaten
stiff. Cut potatoes lengthwise through center and scoop out
inside without breaking skin; mash; season; beat well; cut and
fold in white of egg; refill skin and brown in oven 5 minutes.
POTATO FRITTERS.
Three tablespoons cream potatoes, 3 eggs, milk sufficient to
make batter, flour to stiffen, 1 teaspoon baking powder, 1 table-
spoon sugar. Drop from spoon in hot lard. F. M. L.
SWEET POTATOES A LA MODE.
Put in a buttered baking dish, alternate layers of sliced
sweet potatoes and apples, sprinkled with brown sugar. Put
salt, pepper, and butter on the top, add a little water to keep
from burning, and bake until tender. Mrs. C. M. M.
VEGETABLES 37
PAN-BAKED SWEET POTATOES.
Cut cold boiled sweet potatoes into Vz inch slices, put them
into a baking-pan with a thin layer of sugar between each
layer of potatoes, and a dusting of salt and pepper. Add %
cup water; cover the pan, and bake in a quick oven 20 minutes.
Lift the lid, and bake % hour. These should be clear and
rather transparent. Serve in the pan in which baked.
SWEET POTATO CROQUETTES.
Boil sweet potatoes, skin and mash. While hot season with
salt, pepper, and butter. Form into balls the size of large wal-
nuts. Dip and fry as other croquettes. A. S. M.
STUFFED POTATO BALLS.
Take a large tablespoon of white potatoes ready for cro-
quettes, flatten out and place a large teaspoon of well seasoned
chopped meat (any kind) inside and fold over them. Roll and
dip and fry like croquettes. A. S. M.
CREAMED TOMATOES.
Season 6 raw peeled and sliced tomatoes; melt two heaping
tablespoons butter; when melted put in the slices of tomatoes,
cut thick; cook until tender, turning frequently. Stir in 1 cup
of milk or cream, in which a tablespoon of flour has been
mixed smooth. Cook until it thickens, stirring constantly.
Serve at once with dainty rolls.
MINCED MEAT IN TOMATOES.
Select solid, large tomatoes, 1 for each person to be served.
Cut off the stem end, remove the cores and seeds, stand them
in a baking-pan, dust with salt and pepper, put a bit of butter
the size of a pea in each tomato, and bake until they are tender,
but not too soft. Mix any cold cooked meat, sufficient to fill the
tomatoes, with salt, pepper, and a little crushed celery-seed;
put in a saucepan with a little stock or water, and stir until
hot. Take the tomatoes from the oven, fdl them with this mix-
ture, put a tablespoon of tomato sauce on the top of each, and
serve. Make the tomato sauce before you heat the meat. Z.
TOMATOES ON THE HALF SHELL. .
Cut tomatoes in halves. Sprinkle with salt and pepper and
broil. Serve on squares of toast with pieces of crisp breakfast
bacon.
TOMATOES, CREOLE STYLE.
Cut into halves crosswise 6 large tomatoes, place them in
3,s VEGETABLES
a buttered baking dish and sprinkle over them 2 green peppers
finely chopped without seeds, 1 teaspoon onion chopped, 2 table-
spoons butter in small bits and a liberal seasoning of salt and
paprika. Bake until tender. Lift tomato halves carefully onto
rounds of buttered toast, then add to the liquor left in baking
pan 2 tablespoons butter and 2 tablespoons flour melted and
browned well. Stir well and add 1 cup cream. Let boil up,
strain over tomatoes and toast and serve.
STUFFED TOMATOES.
Cut off top or stem end of tomatoes. With handle of spoon
scoop out seeds leaving partitions of tomato unbroken. Sprinkle
inside of tomato with salt and turn up side to drain. Stuff with
following mixture: 1 cup boiled rice and 1 cup minced lamb
or mutton well seasoned. Bake 35 or 40 minutes. Serve plain
or with cream sauce. Nice for a course at luncheon as it con-
tains meat and two vegetables. A. S. M.
CARROTS AU NATUREL.
Having cooked the carrots in salt and water, remove all
water and give them a few strokes with the knife without
chopping them up. Put them into a frying pan in which you
have heated some butter; salt to taste and serve very hot. This
method of preparing carrots is very much appreciated in Italy,
where they add filets of anchovies to it.
STEWED CARROTS.
Wash the carrots, scrape off the skin and cut into bits. Lay
in cold w^ater for 1 hour, then place, still wet, in a double boiler
and stew gently until thoroughly tender. Season with salt and
pepper and turn into a deep dish. Cover with a w r hite sauce.
STUFFED SUMMER SQUASH.
Select summer squashes of the same size. Cut off the hard
stems and parboil. Cut out a round disk around the stem and
scoop out some of the contents. Grate a dozen ears of corn,
add a tablespoon of melted butter, a tablespoon of thick cream,
two eggs well beaten, and salt to taste. Fill each squash and
bake until brown.
STUFFED SUMMER SQUASH.
Hollow out center of squash. Fill with dressing made of
bread crumbs, celery, boiled ham, onion, summer squash cut
from centers. Season with butter, celery, salt, cayanne, etc. A.
VEGETABLES 39
SQUASH PUFF.
Press dry cooked squash through sieve. To % pint add 2
tablespoons melted butter, % cup milk, salt, pepper, 2 eggs
(yolks). Mix thoroughly. Fold in 2 beaten egg whites. Turn
into buttered mold. Set in pan of hot water. Bake till center
is firm. Serve turned from mold accompanied by a rich cream
sauce: 1 tablespoon flour, 1 tablespoon butter, 1 cup cream or
rick milk. Season with salt, pepper, celery salt, mace. A.
ESCALOPED ONIONS.
Boil onions as usual. When tender drain, and with a knife
and fork chop them coarse. Add Vz cup, each, of bread crumbs
and chopped English walnuts or pecans and a cup of rich milk.
Season with salt and pepper. Sprinkle more buttered crumbs
over the top and bake in a casserole 15 or 20 minutes or until
the crumbs are browned.
ONION SOUFFLE.
One cup white sauce, % cup bread crumbs, J /4 teaspoon salt,
% teaspoon pepper, 1 cup finely chopped cooked onions, 3 eggs,
beat whites stiff. Mix other ingredients, add beaten whites,
bake in buttered baking dish about 45 minutes in moderate oven.
Serve immediately.
PEAS IN CASES.
Pair flat turnips, scoop out center and boil. Salt when
about half done. Fill with hot peas seasoned with salt, pepper,
and butter. A. S. M.
LETTUCE AU JUS.
Boil two or three heads of lettuce in slightly salted water
for 10 minutes. Drain, cut open with a knife, and sprinkle with
salt and pepper. Add two or three sliced carrots, a little onion,
parsley and a good lump of butter, cover with water and cook
slowly until the carrots are tender. Beat the yolk of an egg
with 3 tablespoons of milk or cream and add just before serv-
ing. Mrs. C. M. M.
CORN FRITTERS.
Cut and scrape the kernels from fresh corn or use 1 cup
of canned corn. Add 2 beaten eggs, V-z teaspoon of salt, a little
pepper, 1 cup of flour sifted with a small teaspoon of baking
powder and enough sweet milk to make a drop batter. Fry
by spoonfuls in hot fat. Mrs. C. M. M.
CORN PUDDING.
Grate corn from 5 ears, 3 eggs, white and yolks beaten sepa-
40 VEGETABLES
rately; 3 cups milk, salt and pepper to taste. Add the beaten
whites the last minute. Bake in moderate oven until center is
firm. A.
CORN OYSTERS.
One egg well beaten, 1 cup of canned corn, 1 tablespoon of
melted butter, */4 cup of flour. Season highly with salt and
pepper and drop by spoonfuls on pan of hot fat and brown on
both sides. Mrs. F. F. C.
SPANISH BEANS.
One quart of Italian beans. Soak over night with 1 tea-
spoon baking soda. Bring to boil in same water and then rinse
thoroughly. Strain 1 can of tomatoes, a teaspoon ground mus-
tard, 3 tablespoons brown sugar, minced onion (very fine) to
taste, 1 large red sweet pepper or 1 can of pimentoes cut line,
salt and red pepper, 6 tablespoons of olive oil. Add sufficient
water to cover beans and cook in either a strausky or fireless
cooker. A. S. M.
SPANISH BEANS.
Two cups small pink beans, ten cents salt pork. Soak
beans over night, pour off water and barely cover with fresh
water; add salt pork cut in small pieces, boil until the pork is
tender. Chop one small onion, add one clove garlic, brown in
1 tablespoon olive oil. Add 1 teaspoon of Gebhardt's chili pow-
der, 1 tablespoon Worcestershire and add to the beans, then
add 1 can tomatoes.
N. B. Do not substitute any other chili powder and in add-
ing water to beans the top of beans must be above water, or
they will not absorb all of the tomatoes. Cook over very slow
fire for four hours. Add salt if needed. Mrs. P. S. D.
SCALLOPED RICE.
Steam 1 cupful rice, allowing 1 tablespoon salt. Cover
bottom of baking dish with rice sprinkled over with mild grated
cheese and few grains of pepper. Repeat until rice is used.
Fill dish half full of milk; cover with buttered cracker crumbs
and bake until cheese is melted and crumbs are brown.
ESCALLOPED RICE AND TOMATOES.
A delicious, satisfying, "no-meat" dish is composed of rice,
tomatoes, cheese and bread crumbs, with a little butter and
plenty of seasoning.
First, boil the rice until well done, then strain it through a
colander. While the rice is cooking, bring to a boil about 2
cups of tomatoes, either fresh or canned. Cover the bottom of
VEGETABLES 41
a buttered baking dish with a fairly generous layer of rice,
sprinkle pepper and salt and dots of butter and then add a
small part of the tomato. Continue this until the dish is full.
The top layer should be of rice. Sprinkle this thickly with
grated cheese, and last of all, a thin scattering of bread crumbs,
with pepper, salt, bits of butter and a dash of paprika. Bake
about ] 4 hour in a moderate oven.
An excellent way of using up the left-overs of this dish is
to fill green peppers with the mixture and bake. Z. A.
SPANISH RICE.
Fry a sliced onion in drippings and put with this 2 green
peppers, seeded and diced. Cook 5 minutes and add a full cup
of tomatoes (stewed), 1 tablespoon sugar. In bottom of baking
dish put a layer of boiled rice, then one of tomato mixture, and
so on until dish is filled. Moisten all with a cup of broth. If
you haven't this use tomato juice. Sprinkle very few bread
crumbs on top with little butter and bake. L. K.
RICE SPANISH.
One-half cup of drippings, Vz sliced onion. Fry onion and
1 chopped dried pepper in drippings, then add 1 quart of to-
matoes, % cup of rice, and % pint of cold water. Put in oven
and bake until solid. Mrs. J. M. F.
SPAGHETTI ITALIENNE.
Take 1% pounds of lean beef cut in small pieces, brown in
kettle with either butter or olive oil. When brown add 1% cups
strained tomatoes, 1 onion cut small, clove of garlic, bay leaf,
piece of cheese size of walnut, 1 can mushrooms, % teaspoon
cayenne pepper, thyme and marjoram to suit taste; salt. Cook
3 hours slowly. Cook 1 pound of spaghetti in slightly salted
water till tender, place on platter, pour the above over it, cover
with grated cheese. Set in oven till cheese melts and serve.
M. D. B.
EGG VERMICELLI.
Two and a half tablespoons butter, 2V-2 tablespoons flour,
I 1 :! cups milk, V4 teaspoon salt, speck pepper, 4 to 6 slices toast,
3 hard boiled eggs. Make a white sauce of the first 5 ingredi-
ents. Chop the whites of the eggs; add to white sauce and
pour over toasted bread. Press yolks of eggs through a strain-
er and sprinkle over top. H. S.
ITALIENNE.
One pound round steak, cut in halves; % cup butter. Brown
meat thoroughly in butter; add 1 bay leaf, 1 large onion, 1 clove
42 VEGETABLES
garlic, \V-2 cups strained tomatoes, speck marjoram and thyme,
saltspoon cayenne pepper, cheese size of walnut, 1 can mush-
rooms. Cook slowly 3 or 4 hours. Cook spaghetti 1 hour; put
on a platter; pour over it the meat and sprinkle over all % tea-
cup grated cheese. Set in oven a few minutes. H. S.
MACARONI FLORENTINE.
Have the water boiling and add a teaspoon of salt. Do not
break the macaroni but immerse the ends in boiling water and
as it softens, coil it down into the kettle. Let it boil steadily
for half an hour or more. When tender, drain off the water
and add a cup of gravy or broth. Let the macaroni simmer
slowly in this until it has absorbed all the liquid, then add ^4
cup of grated cheese and a small lump of butter, shake the pan
over the fire until all is melted and well mixed with the maca-
roni, turn out on a hot dish and serve. Mrs. C. M. M.
MACARONI OR SPAGHETTI FOR A FAMILY OF 6.
Take % pound package, break it into short lengths. Pour
over 1% pints boiling water, 1 level tablespoon salt, boil until
tender. Take % head cauliflower, break it up, let it lie in cold
water 1 hour. Chop fine 1 cup fresh carrots. Put 1 tablespoon
butter in the dish, melt, then turn the macaroni, carrots and
cauliflower into the dish, mix, season with salt and pepper.
Add more butter, pour over 2 cups boiling water, cover, leave
in moderate oven Vz hour. Remove cover, increase heat for 15
minutes. Pour over 1 cup cream or milk, leave in oven 5 or
10 minutes. R. D.
TOMATO SAUCE FOR MEAT AND SPAGHETTI.
One quart tomatoes, 2 onions, 2 cloves garlic, 2 green pep-
pers, few seeds; 2 bay leaves. Boil about 1 hour, strain and
pour over spaghetti which has been boiled in salted water.
Cook odds and ends of meat in gravy until tender; mix all to-
gether, adding a large tablespoon of olive oil and 1 teaspoon of
Worcestershire sauce. Grate some cheese on top if desired.
Put in the oven 10 or 15 minutes and serve. R. O. D.
NUT LOAF.
Extra Fine for Sandwiches.
One cup sugar, 1 cup sweet milk, 1 cup chopped walnuts,
1 egg, 4 scant cups flour, two teaspoons baking powder, */% tea-
spoon butter. Mix, put into greased pan, let stand 20 minutes,
bake in a slow oven from % hour to 1 hour. When cold, slice
thin and place Sw r iss cheese between slices. Serve either with
butter sauce or mustard sauce.
VEGETABLES 43
BUTTER SAUCE.
One tablespoon melted butter, little black pepper and little
salt. Pour over tips.
MUSTARD SAUCE.
A few drops of onion juice, % teaspoon dry mustard, salt,
black pepper, 1 tablespoon of vinegar, % tablespoon olive oil.
HORSERADISH SAUCE.
One-quarter cup grated horseradish, % cup whipped cream,
2 teaspoons vinegar, 1 teaspoon sugar, 1 teaspoon salt, y tea-
spoon mustard. Beat thoroughly and chill. Very fine for roast
beef.
44 VEGETABLES
ADDITIONAL RECIPES
Salads
When a head of lettuce has the leaves so tightly curled that
it seems impossible to detach them without tearing, fill a large
pan with cold water and immerse the lettuce, quickly shaking
it about, and it will unfold. After washing wrap the leaves in
a moist napkin and lay on the ice for at least half an hour, when
the lettuce will become quite crisp, even if it has been rather
wilted.
FRENCH DRESSING.
Saltspoon of salt, % saltspoon of pepper, J /4 teaspoon of
onion juice, tablespoon of vinegar, 3 tablespoons of olive oil.
Mix in order given, adding oil slowly. The onion may be omit-
ted and lemon juice may be used instead of vinegar.
GERMAN CHEESE DRESSING.
Rub 2 tablespoons of soft American cheese with 6 table-
spoons of thick sour cream, add two tablespoons vinegar, a
teaspoon of onion juice, a saltspoon of salt, a dust of pepper,
and a teaspoon of Worcestershire sauce. Mix and use on cold
sauerkraut or finely shaved cabbage. Use the sauerkraut raw,
well washed, and soaked in cold water for several hours.
QUICK MAYONNAISE DRESSING.
One tablespoon dry mustard, 1 teaspoon salt, % gill of lard,
Vz teaspoon vinegar, % pint sweet oil, 1 raw egg. Mix the
mustard, salt and pepper with 1% teaspoons vinegar in bowl;
add the egg and beat well. Steady the bowl and pour the oil
in a thin continuous stream while a brisk beating is kept up
with the right hand. When thick add the vinegar slowly.
Mrs. H. N. B.
SALAD DRESSING.
One quart olive oil, J /2 cup vinegar, 1% tablespoons salt, 1
tablespoon sugar, 1% tablespoons mustard, 3 eggs. Wet mustard.
Take IVa tablespoons of the mixed mustard in a large bowl and
pour in the oil very slowly, beating until it will not take more
without separating. Break in 1 whole egg. Add oil gradually
and the other 2 eggs. Beat until very stiff, then add the vinegar
and seasoning. Pour into 2 pint Mason jars and seal. This
will keep indefinitely. B. R. P.
46 SALADS
SALAD DRESSING.
(This will keep for several days and will not separate.)
Yolks of 2 eggs, % teaspoon mustard, 1 cup olive oil, juice
of 1 lemon mixed with 1 tablespoon vinegar. Beat the 2 yolks
and add the mustard. Beat in the olive oil 1 teaspoon at a time
until it begins to thicken. Then begin alternately with the
lemon juice and the oil, a teaspoon at a time, until all is used.
Add the beaten whites of the 2 eggs, 1 tablespoon flour, 2 small
cups water. Cook slowly, stirring until it thickens. Do not
boil. When cool add % teaspoon salt and little cayenne pepper.
COOKED SALAD DRESSING.
One tablespoon butter melted in bowl, 1 teaspoon each mus-
tard, sugar, salt, little cayenne, % cup each vinegar and hot
water; yolks 3 eggs. Beat yolks well and mix smoothly with
mustard. Heat butter and gradually add to mixture, then add
vinegar and water. Add teaspoon flour and water, mix and
cook until it thickens. Mrs. M. C. C.
DRESSING FOR ANY FRUIT SALAD.
Half cup sugar, 1 rounding teaspoon flour, 1 well beaten egg,
juice 1 lemon, ^4 cup cold water, small piece butter, pinch of
salt. Cook in double boiler till creamy. When cold stir in V->
cup cream. (Mix the dry ingredients first.)
GERMAN SALAD DRESSING FOR LETTUCE.
One cup thick cream, 2 tablespoons lemon juice, % teaspoon
salt, pepper. Beat cream quite stiff, add seasoning, then lemon
juice very slowly, beating all the time. Chill before using.
SOUR CREAM SALAD DRESSING.
Beat the yolks of 2 eggs until light, stir in gradually % cup
of thick, sour cream, add % teaspoon salt, a dash of pepper, 2
tablespoons tarragon vinegar, and the well-beaten whites of the
eggs.
LORENZE DRESSING FOR TOMATOES.
Two-thirds Mayonnaise, % whipped cream, sweetened; a
little Heinze chili sauce, and a few chopped chives.
MAYONNAISE.
One egg, yolk beaten slightly, then add (little at a time) 1
cup olive oil; teaspoon salt, % teaspoon sugar, juice of 1 lemon.
Add the well beaten white, and a little paprika. W. S.
SALADS 47
TO MAKE GOOD MUSTARD.
One-third cup mustard (Coleman's), % teaspoon granulated
sugar and a taste of salt. Mix with boiling water until a paste.
Fine. Mrs. J. M. F.
OYSTER COCKTAILS IN PEPPER.
Cut the stem end of green and red sweet peppers, remove
the seeds, and stand the peppers in a dish of cracked ice. Put
in 4 tablespoons of tomato catsup, 2 of lemon juice, and dash
^f tabasco. Put in each fine nice, small, fat oysters, and serve.
PRUNE SALAD.
Prepare large prunes as for ordinary use. Remove the pits
and fill the prunes with a fine Waldorf salad, (apples, nuts,
celery and mayonnaise dressing). Arrange the stuffed prunes
on crisp lettuce leaves and add touches of mayonnaise. E. H.
W.
PEAR SALAD.
Pare and slice a pear. Remove stem and part of center.
Fill space with mixed chopped apple and celery and mayon-
naise. Garnish with chopped walnuts and maraschino cherries.
H. W. M.
FRUIT AND NUT SALAD.
Orange, apple, and banana sliced and mayonnaise dressing,
over which sprinkle chopped nuts or grape nuts, or both.
RIPE OLIVES AND COTTAGE CHEESE SALAD.
Slice the olives. One-third olives and two-thirds cheese.
Mayonnaise dressing. Sprinkle with grape nuts.
PINEAPPLE SALAD.
Arrange a slice of canned pineapple on lettuce leaves for
each person. Stuff a bell pepper with cottage cheese seasoned
with salt and cayenne. Slice pepper and garnish pineapple with
peppers and halves English walnut meats and serve with mayon-
naise dressing. Pears either fresh or canned are delicious pre-
pared in the same way. Mrs. E. J. McK.
ONE, TWO, SALAD.
Free 1 grape fruit and 2 oranges from seed and membrane;
cut into sections. Skin and seed 1 cup of Malaga grapes. Mix
the fruit and add % cup pecans, chopped fine. Arrange on bed
of lettuce, and serve with French dressing.
48 SALADS
TOMATO JELLY SALAD.
Soak 2 box gelatin in cold water; place 1 quart can toma-
toes in sauce-pan, add 1 dry pepper (whole), 1 onion sliced,
tablespoon chopped parsley, tablespoon chopped celery; salt to
taste. Cook until onion is tender; push through strainer; bring
to a boil and turn over gelatin; beat well; turn in to small molds
and cool. Serve on lettuce leaves and mayonnaise. Make sand-
wiches of rye bread and Swiss cheese; put in oven and toast;
serve immediately.
ALMOND SALAD.
V-2 pound blanched almonds, % pound seeded raisins, 1 cup
celery cut fine. Serve with mayonnaise on lettuce leaves or in
apple cups, the center of which may be added to salad. H. S.
NUT SALAD.
1 pound malaga grapes, 1 pound English walnuts, 1 sour
apple, 2 bananas. Cut the grapes in halves and remove the
seeds. Break the nuts, do not chop them.
DRESSING.
1 tablespoon flour, % cup vinegar, 1 tablespoon butter, 2
tablespoons sugar, 3 eggs beaten separately. When cold add
large cup of whipped cream. Mix with the fruit and nuts just
before serving. This will serve twelve or fourteen. E. C.
SARDINE BALLS IN CUCUMBERS.
Remove the skins and tails from 1 box of sardines; rub the
sardines to a paste, add a teaspoon of Worcestershire sauce, a
dash of salt, a drop of tabasco, and form the paste into balls
the size of an English walnut. Peel a good-sized cucumber and
cut it into half-inch slices, remove the seeds; soak the cucumber
in cold water without salt for 1 or 2 hours. At serving time
put a sardine ball on each slice and place the slices in a nest
of lettuce leaves. Serve with French dressing. 0. A. T.
CRAB "LOUIS."
Cut in pieces meat of 2 crabs, tear 2 heads lettuce in small
pieces, add 6 hard boiled eggs. Pour over this a French dress-
ing to which has been added much paprika and sufficient toma-
to catsup to make it red and thick. Serve in lettuce leaves.
Half of this will serve 6 People. L. K.
CHICKEN SALAD.
Boil 1 chicken tender. Chop moderately fine the whites of
eight boiled eggs and the chicken. Add a teacup each of
SALADS 49
chopped celery and cabbage. Mash the yolks fine; add 2 tea-
spoons butter, 2 of sugar, 1 of mustard; pepper and salt to
taste. V-2 cup good vinegar and mix thoroughly. Have a border
of lettuce leaves around salad. When ready to serve pour over
mayonnaise. W. C. C.
RICE SALAD.
Rub a bowl with a clove of garlic cut in halves; put into it
a cup of cold, boiled rice, so cooked that the grains are distinct.
Mix together 3 tablespoons of olive oil, 1 tablespoon of vinegar,
^4 teaspoon of salt, and a generous J /4 teaspoon of paprika. Mix
together thoroughly and pour over the rice. With a spoon and
fork lift the rice to mix the dressing through it. Add ^ cup of
cucumber cubes or slices of celery and mix again. Put the mix-
ture into tomatoes, hollowed out for the purpose. Serve on a
bed of lettuce or shredded cabbage, dressed with the same
measure of French dressing as was prepared for the rice.
CROUTONS, GENOESE FASHION.
Stamp out as many rounds of stale bread as there are indi-
viduals to be served; spread lightly with butter and brown in
the oven. When cold spread with anchovy paste. Have ready
a small heart leaf of lettuce for each round of bread; set these
above the bread and on each dispose a slightly rounding teaspoon
of egg salad. For the salad chop fine hard cooked eggs; add %
the bulk of chopped olives and whole capers, and mix with
enough mayonnaise dressing to hold the mass together. Gar-
nish with a figure cut from pickled beet or with fine-chopped
pickled beet. Serve as an appetizer at dinner or luncheon. An-
chovies put up in oil may be used instead of the anchovy paste.
The anchovies in oil will keep several months after the bottle is
opened. The paste will not keep as well. In using the anchovies
wipe them free of oil, scrape the flesh from the skin and pound it
smooth with a pestle; add % the measure of butter and pound
until the two are smoothly blended, then press through a fine
sieve. A bit of red pepper pod, chopped exceedingly fine, and
a few drops of onion juice are an agreeable addition to the
mayonnaise dressing used for these croutons.
EGG AND BEAT SALAD.
One good-sized beet or several slices of pickled beet, 2 salt-
spoon pepper, 6 eggs, 1 saltspoon salt, 1 lemon. Chop the beet
rather fine in a shallow pan. Poach the eggs carefully. Lift
them on a skimmer, dish, and sprinkle with the lemon juice
and dust with salt and pepper. When ready to serve, put each
50 SALADS
egg, which is now cold and neatly trimmed, into the center of
a nest of lettuce leaves. Cover with the chopped beet, and put
in the center of each a teaspoon of mayonnaise dressing. Serve
at once, with nut sandwiches.
INDIVIDUAL CROWN SALAD.
First select perfect apples of exceptionally fine flavor, 1
for each guest. Pare and core the apples carefully, and cut off
a small slice at one end, to allow the apples to stand erect.
Then cut each apple into eight equal parts, and arrange in a
circle on the serving plate. Within the "crown" outline thus
formed, arrange heart leaves of lettuce, and fill with a salad
made as follows: Cut slices of pear into fine pieces and mix
with broken English walnuts, or celery and shredded green
pepper may be substituted for the pear, if preferred. Serve
with mayonnaise dressing made without mustard, to which
whipped cream has been added. B.
SALADS 51
ADDITIONAL RECIPES
Entrees
CREAMED BRAINS.
Soak calve's brains in cold water for 1 hour, changing it
twice, and adding to last water a little vinegar and salt. Tie
brains in cheese cloth and put in boiling water with 1 bay leaf,
1 blade mace and few cloves. Cook 20 minutes. Drain, and
blanch in cold water. Heat in double boiler 1 cup cream.
Blend thoroughly 1 tablespoon butter with 1 level tablespoon
sifted flour and stir in 2 tablespoons cold cream or milk. Pour
hot cream gradually over blended butter and flour, return all to
stove and cook 15 minutes. Add brains and 1 level teaspoon
salt and 1 teaspoon kitchen bouquet.
DEVILED CLAMS.
Melt in a saucepan 2 heaping tablespoons butter. When
brown, 1 chopped onion, 12 chopped clams, 4 skinned and
chopped tomatoes, seasoning of salt, pepper and paprika. Cook
for % hour. Add 1 teaspoon of mushroom catsup, % cup of
bread crumbs; beat thoroughly. Wash clam shells well and fill
with mixture. Sprinkle few crumbs on top of each, dot with
butter and bake in hot oven 15 minutes. Serve garnished with
parsley. L. K.
DEVILED SHRIMPS.
To each pint of shrimps allow 1 tablespoon butter, 2 table-
spoons flour and 2 cups of cream or milk. Melt the butter, add
the flour and stir until smooth; add the milk and stir constantly
until the mixture thickens; add 3 hard-boiled eggs pressed
through a sieve, and the shrimps chopped fine. Season with 1
teaspoon salt, 2 tablespoons chopped parsley, 1 saltspoon of
pepper, and a dash of cayenne. Fill greased shells with the
mixture, cover top with bread crumbs and bits of butter, and
brown in a quick oven. Mrs. E. J. McK.
RAW TOMATOES AND WHIPPED CREAM.
Peel large, smooth tomatoes carefully and set on ice until
chilled. Cut each in half when ready to serve, sprinkle lightly
with salt and paprika and heap with whipped cream. A wel-
come entree in summer. Send around heated and buttered
crackers, and cream cheese with them or thin slices of buttered
graham bread.
ENTREES 53
FOR THE CASSEROLE.
Take 1 pound of sirloin or the ends of a rib roast; cut into
squares. Cover with flour and brown in iron frying pan. Place
this into casserole, then add some water to frying pan and put
same over meat. Cut 1 onion, carrot, celery and green pepper
into small pieces and put it with meat. Add 2 cloves, and Lee
& Perrin sauce to taste. Put salt in after above has cooked
slowly for some time. Bake in slow oven for several hours.
I. C.
QUICK MEAL.
One can corn with 2 cans tomatoes sliced in a little milk or
stock and butter; bake till it is heated through. C. A. S.
TAMALE LOAF.
One can corn, V-2 can tomatoes, 1 scant cup cornmeal, 2 eggs,
\V-2 cup milk, 1 bell pepper chopped, 1 teaspoon salt, 1 bottle
pimolas chopped, 1 teaspoon grandma's Spanish pepper, %
chopped onion. Bake 1 hour. R. C.
TAMALE LOAF.
One medium sized onion chopped very fine and fry to light
brown in olive oil. 1 A can tomatoes and let cook until soft; add
to this 1 can of corn and stir up with IVz cups of yellow corn
meal, 3 eggs beaten and % cup of milk. Put all together and
add 10 cents worth chopped ripe olives, 1 can chicken chopped,
1 teaspoon of grandmother's pepper dissolved in a tiny bit of
water, salt and black pepper and a little red pepper. Put in
well greased baking pan and bake in slow oven for 1 hour. If
it seems too thin, add a little more corn meal but not too much
as it thickens while baking. Mrs. F. F. C.
TAMALE DE CASUELA.
Two cups yellow corn meal, 2 eggs, 1 pint olives, green or
ripe, 2 pounds of pork for stew or a chicken; flour, butter or
lard; salt, chili powder. Gebhardt's chili pepper. Utensils
frying pan, 2 stew pans, baking dish, 2 inches across and 3
deep. If pork is used remove all fat and bones, then cut in
small pieces about 2 inches in size, boil till tender. When done
have hot frying pan and about 2 cooking spoons of lard or drip-
pings or butter. Season with salt, a little garlic. Remove meat
to frying pan, leaving the broth till later. Fry meat quite
brown, stirring as it is liable to stick. Add more lard if neces-
sary to fry in. When meat is quite brown add a cup of broth.
Add 2 tablespoons chili powder and stir well. Then dredge
with flour and stir well, then let this simmer on the back of
the stove until you make porridge; add more broth if too dry.
54 ENTREES
PORRIDGE.
Have a large pot with a quart of boiling water. Add a
teaspoon of salt. Put in gently 2 cups of corn meal, stirring
all the time. Cook this as for mush, it must be quite thick.
Add broth if too thick to handle. Add 2 eggs well beaten.
Stir in 2 tablespoons lard. Line bottom of baking dish with a
layer of porridge. Add a layer of meat and olives; cover with
porridge meat and olives. Bake slowly 1 hour. Mrs. R. R. P.
LUNCH ENTREE.
Can of corn, cup of olives (chopped), 2 cans tamales, cup
of cheese (cut fine), season; put butter on top and bake about
40 minutes. S. R. J.
MOCK TAMALE.
Make thin corn meal mush, line a buttered oven pan with
this; place layer of meat and layer of tomatoes in pan; (meat
and tomatoes to be cooked and seasoned before mixing), put
few olives and few raisins in meat part; season highly with salt,
pepper and Spanish pepper. Cover the top with corn meal
mush and bake until brown. Mrs. F. C.
BONDINES (AN ENTREE).
Sufficient for 15 People
Boil with 3 pounds veal or 3% pounds chicken until tender
and chop meat fine. Add 3 rolled crackers, 1 beaten egg, butter,
pepper and salt to taste. Then add 2 cup milk and % cup of
liquor in which meat was boiled. Flavor with water in which
onion has been boiled. Grease small tin custard cups and fill
% full of mixture. Set cups in pan of water in oven and bake
15 minutes. Serve while hot with mushroom sauce.
MUSHROOM SAUCE
Take 25c can mushrooms, chop a little, add all the liquor
in can, 1 pint milk, butter, pepper and salt; heat and thicken.
Serve Rondines while hot with sauce, on bread and butter plates,
and add 1 teaspoon of canned peas. Very fine. Mrs. I. P. D.
DEERFOOT POTATOES.
Wash and pare potatoes of uniform size. Remove a portion
from center of each with apple corer. Fill these cavities with
sausages and insert rounds of potatoes to hide filling. Rake in
a pan until soft. L. K.
SWEET POTATO CROQUETTES.
Mash as many sweet potatoes as desired, with can of oys-
ENTREES 55
ters, salt and pepper, 1 egg. Form into croquettes, roll in egg
and bread crumbs and fry in deep lard. If a sauce is desired,
the following is fine: Use liquor from oysters (more oysters
may be added if desired), % cup butter, % cup flour and 1 cup
stock. Bring to boiling point; pepper and salt. L. K.
RICE AND NUT CROQUETTES.
Make a white sauce as follows: 2 tablespoons butter, 2
tablespoons flour, 1 cup milk. Into this prepared sauce mix
2 cups of cooked rice, 1 cup of chopped peanuts or bleached
almonds. Season with few drops of onion and lemon juice,
salt and cayenne pepper to taste. Prepare and fry same as
chicken croquettes. K, D. G.
TOMATO TOAST.
Run a quart of stewed tomatoes through a colander, place
in a porcelain stew-pan, season with butter, pepper, salt and
sugar to taste. Cut bread thin, brown on both sides, butter and
lay on a platter. Just before serving add some sweet cream
to the tomatoes and pour over the toast. Serve quickly or it
will get too soft. M. I). B.
A DISH FOR SUNDAY.
Supper or Informal Luncheon, or an Entree.
(For Eight People)
Make a rich white sauce, using plenty of butter, 1 pint of
milk and Vz cup of cream. Into this sauce stir Vs can "hotel
mushrooms," 2 hard boiled eggs, cut in pieces; 1 cup cooked
macaroni, cut in % lengths; % cup of veal or chicken cut in
dice. Put in baking dish. Sprinkle with grated cheese or
buttered crumbs, and bake 20 or 30 minutes. The proportions
of mushroom, egg, meat and macaroni can be varied to suit the
taste, but there should be as many cups of these ingredients
taken together, as there are cups of liquid used in making the
white sauce. Flavor with salt, pepper, paprika and sherry to
taste. R. C.
A GOOD ENTREE.
Take 10 cents' worth of hamburger steak, 1 cup of spaghet-
ti cooked, 1 small can of tomatoes, 1 onion fried in drippings,
1 clove of garlic, salt to taste, a dash of cayenne, 1 teaspoon
chili powder. Mix all together with grated cheese on top and
cook slowly half hour. Very nice for lunch.
56 ENTREES
DEVILED HAM AND OLIVES
Take a couple of cans of deviled ham and mix into them a
cup of bread crumbs, about six olives, chopped fine (olives
either pitted or stuffed with tomatoes, will do), and one tomato.
Add a speck of paprika and salt to taste. After these have been
thoroughly mixed together, put in an agate pudding dish or a
tin one will do, and cook in a hot oven 25 minutes. Add a little
hot water once during the 25 minutes in the oven.
ENTREES 57
ADDITIONAL RECIPES
Eggs
SPANISH OMELET.
First, prepare the following chili sauce: Fry a good-sized
onion to a golden brown; add a quart of tomatoes, 4 or 5 red
peppers, 2 tablespoons of butter and a pinch of salt; set the mix-
ture on back of stove to boil gently. Pour a cup of warm milk
over the same quantity of bread crumbs, add a little melted
butter; salt, the well beaten yolks of six eggs, and lastly, the
whites whipped very stiff. Put this into a hot well buttered
omelet pan, cover tightly; cook over a moderate fire about 15
minutes. Then remove lid and put in oven to brown. Lay
omelet, without folding, on a large platter garnished with
parsley; pour over it the chili sauce and serve immediately.
M. H M.
A DELICIOUS OMELET.
Four eggs, 4 tablespoons water, pepper and salt to taste.
Separate eggs and beat whites to a stiff froth. Beat the yolks.
Add water and beat again. Put a tablespoon of butter in a frying
pan, and while it is heating, carefully fold the yolks into the
beaten whites, adding the seasoning. Pour into frying pan and
when under side is a delicate brown place in hot oven to set
the top. The moment it is done loosen the edges from the pan,
fold over and serve on hot platter. E. W. C.
BAKED OMELET.
Thicken % of a cup of milk with a soup-spoon of corn-
starch. Beat the yolks of 2 eggs with % teaspoon of salt and
stir into the thickened milk after it has cooled a little. Beat the
whites until very light and stir them in quickly. Bake in
buttered dish or ramekins until puffy and brown about 25
minutes and serve immediately. Mrs. C. M. M.
CODFISH OMELET.
Shred cooked salt codfish in fine pieces. To each cup of
fish allow a cup of milk and 1 egg, 1 tablespoon butter and 1
of flour. Make a cream sauce of the above; add to codfish. Bake
V 2 hour. E. C.
BAKED EGGS.
To 2 cups hot riced potatoes add 2 tablespoons butter, Vs
EGGS 59
cup rich milk, MJ teaspoon salt. Beat hard three minutes; add
\V-2 cans pimientos forced through strainer and continue the
beating until thoroughly blended. Pile on buttered baking dish
and make a few cavities, in each of which drop an egg. Bake
until eggs are set. L. K.
CHINESE EGGS.
Put 6 eggs in boiling water, cover, let stand away from the
iire for 45 minutes; remove the shells, and cut the eggs into
slices. Put 2 level tablespoons of butter and 2 of flour in the
blazer over the hot-water-pan, add Vz cup of stock, % cup milk,
Vz teaspoon of salt, and % teaspoon of black pepper. Stir until
the sauce thickens; add the eggs, and cover for a moment; dust
with a tablespoon of chopped parsley, and serve.
BEAUREGARD EGGS.
Put 5 eggs into warm water, and bring to a boil; then keep
them just below boiling point thirty minutes; put them at once
into cold water. Remove the shells, separate the yolks and
whites, chop the whites very fine, and put the yolks through
a vegetable press or sieve. Toast 5 slices of bread; butter them
while hot. Rub together 2 level tablespoons each of flour and
butter, add % pint of milk, and stir until boiling; add % tea-
spoon of salt, a dash of black pepper, and the whites of the
eggs; when smoking-hot pour this over the toast, sprinkle over
the yolks, dust lightly with salt and pepper, and send to the
table.
EGGS A LA MARTIN.
Half pint cream sauce; cover the bottom of a pie plate or in-
dividual ramekin dishes with the cream sauce and drop 6 eggs
into the plate, or 1 into each ramekin dish; sprinkle with
grated cheese and cover with the remaining cream sauce.
Stand the dishes in a pan of hot water, and bake in a moderate
oven 5 minutes. Serve at once. Mrs. H. N. B.
60 EGGS
ADDITIONAL RECIPES
Cheese and Chafing Dish
Fill the chafing-dish lamp before beginning to cook, as it
always delays cooking to have to refill during the operation. An
alcohol filler is a great convenience and removes the danger that
always attends filling the chafing-dish from a bottle. The hot-
water pan is used for keeping materials hot in case of a second
helping, although most people have better success with a Welsh
rarebit made over hot water. For raw-meat dishes, as beef pats
and the breasts of birds, use the blazer for first cooking. Un-
less you wish fine-powdered cheese, do not take the time to
grate it. Put it through the meat chopper, which will cut fine
very dry, hard cheese. The soft American cheese, though rather
unpalatable if eaten uncooked, has great possibilities when
mixed with other materials and heated. Frequently it is too
soft to be grated on an ordinary grater, when it must be
chopped fine or rasped. To keep it in summer, wrap it in
waxed paper, then in tissue paper, and put it in a tin box in a
cool place. If the house is damp, wipe the cheese all over with
pure grain alcohol and then wrap it up.
CHEESE BALLS.
Mix a quarter pound of soft American cheese with 1 beaten
egg, add % teaspoon of salt, a dash of cayenne, and sufficient
stale' bread crumbs to make a stiff paste. Form in balls the size
of English walnuts, dip in beaten egg, roll in dry crumbs, and
fry in hot fat. Serve hot with lettuce or cress salad.
CHEESE BALLS.
Add 2 tablespoons of melted butter to % pint of dry cottage
cheese; rub until smooth, add % teaspoon of salt, a saltspoon of
paprika, and a dash of black pepper. Form into balls the size
of English walnuts, roll in finely chopped nuts, and put aside
to cool. Serve as a cheese course with lettuce and crackers. Z.
CHEESE PUDDING.
In England and Switzerland this pudding forms the night
meal for the laboring classes. It is very nutritious and more
easily digested than the Welsh rarebit. Grate or chop % pound
of soft American cheese. Toast and butter 4 slices of bread;
62 CHEESE AND CHAFING DISH
put 2 slices in the bottom of a baking-dish, cover with l /2 of the
cheese, dust lightly with salt and pepper, put over the other 2
slices and the remaining cheese. Pour over 1 pint of milk, let
it stand 5 minutes, and bake in a quick oven 20 minutes. This
will serve four people. Six slices of bread may be used instead
of 4, with the same amount of cheese, adding an extra cup of
milk.
CHEESE FONDUE.
2 cups milk, with pinch of soda, 1 cup fine bread, Vz pound
dry cheese, grated; 4 eggs, a little butter, pepper and salt.
SWISS FONDUE.
Cover 1 cup of stale bread crumbs with 1 pint of milk and
let it stand 15 minutes. Beat 2 eggs, without separating, add
them to the milk and bread, add 2 pound of chopped cheese,
% teaspoon of salt, a dash of cayenne, a saltspoon of baking-
soda dissolved in a tablespoon of water, and a tablespoon of
melted butter. Beat thoroughly, turn into a baking-dish, and
bake in a quick oven until a delicate brown. D. L.
DEVILED CHEESE.
Two cakes Neufchatel cheese, butter size of one cheese, small
pinch salt, and plenty of white pepper to make it hot; two table-
spoons cream (water will do), % tablespoon of soda to sweeten
cheese; % teaspoon Burnett's onion extract; rub together in a
bowl until very smooth and pack solid in 2 medium sized sweet
peppers. Add a little chopped pepper in mixture if desired.
Put on ice and when firm slice and serve with salads. De-
licious for sandwiches.
CHEESE SOUFFLE.
Three eggs, 1 cup cream, 6 tablespoons grated cheese. Season
with paprika and salt. Beat the eggs separately, add cream
and cheese to yolks, stir in the beaten whites and lastly add the
seasoning. Fill ramekins with the mixture, set them in a pan
containing some boiling water, set the pan in the oven and bake
about 20 minutes. Serve immediately. Mrs. T. B. R.
A CHEESE RELISH.
Place in baking dish alternate layers of thin buttered bread
and grated Eastern cheese. Pour over the bread and cheese 1%
cups milk into which has been stirred 2 well-beaten eggs, a
little salt and cayenne pepper. Bake like a custard for about
V 2 hour. K. D. G.
CHEESE AND CHAFING DISH 63
MACARONI RAREBIT.
Early in the day boil 4 ounces of spaghetti; throw it into
cold water, let it stand at least 2 hours, then drain and cut it
into inch lengths. At serving time put % pound of grated, soft,
American cheese into the chafing-dish, and a teaspoon of Wor-
cestershire sauce, a tablespoon of tomato catsup, % teaspoon of
salt, and a dash of pepper. Beat the yolk of 1 egg with 4 table-
spoons of water; add it to the cheese mixture; light the lamp,
and stir continuously until the cheese is melted and soft; lastly
add the spaghetti; stir until the spaghetti is hot, and serve im-
mediately.
WELSH RAREBIT.
Half pound rich Eastern cheese, 1 cup milk, 1 teaspoon mus-
tard, 1 teaspoon salt, a little cayenne pepper or a few drops of
Worcestershire sauce. Break the cheese in small pieces, or if
hard, grate it. Put with milk in double boiler. Mix mustard,
salt and pepper; add egg and beat well. When cheese is melted
stir in egg and cook till it thickens a little, stirring constantly.
Pour over slices of toast.
CHEESE PUFFS.
Heat V-i cup of butter and 1 of water in a saucepan, and
when boiling add % cup each of flour and grated cheese. Cook
for 3 minutes, stirring well; season with salt and cayenne and
allow the mixture to partly cool; then add 2 unbeaten eggs,
singly, beating each in very thoroughly. Drop by teaspoonfuls
on a buttered sheet and bake in a moderate oven about 20 min-
utes. Serve hot. Mrs. J. H. S.
BARBECUED HAM.
Trim neatly 1 thin slice of cold boiled ham, cut it into
quarters. Put 2 level tablespoons of butter, 2 of tomato catsup,
and 4 of sherry in the blazer; when hot put in the ham; turn
quickly once or twice, and serve.
CHEESE NEUVEAU (EXCELLENT LUNCHEON DISH).
Pieces of bread cut as if for the table, thinly buttered and
placed in a frying pan. Sprinkle salt very lightly over them
and add a thick layer of grated cheese, then another layer of
bread and salted cheese, and, when the pan is full, pour over a
cup of milk. Cover closely and stand on side of stove, where it
will steam slowly for 20 to 30 minutes. Turn on hot platter
and serve at once.
CHEESE CREAM TOAST.
Toast slices of bread and cover them slightly with grated
64 CHEESE AND CHAFING DISH
cheese. For 10 slices make a cream of 1 pint of milk and 2
tablespoons of flour. The milk should be boiling hot and the
flour mixed in a little cold water before stirring in. When the
cream is nicely cooked, season with salt and butter; set the
toast and cheese in the oven for 3 or 4 minutes and then pour
the cream over them.
CHICKEN A LA KING.
Put 2 tablespoons each of butter and flour in the blazer;
mix, add % pint of milk. Stir, add the meat of 1 chicken diced,
2 tablespoons of green pepper, 1 dozen sliced mushrooms.
When hot put blazer in water pan. Z.
CHEESE AND CHAFING DISH 65
ADDITIONAL RECIPES
Conserves, Jams, Etc.
A GOOD APPETIZER.
One pound good temper, 1 pound of patience, 3 pounds of
usefulness, 2 pounds of cheerfulness, 2 pounds of forebearance,
\Vz pounds of contentment, 1 pound of fun. Mix well with 2
quarts of human kindness, one wine glass full the first thing
every morning. To be repeated as soon as effectiveness wears
off. E. W. C.
ISABELLA GRAPE JAM.
Remove pulp from medium ripe Isabella grapes, put pulp
onto simmer until it seems to separate from the seeds. Take
from fire and pour through a coarse sieve, rub all that will not
go through of itself with spoon or potato masher. This process
is simply to do away with the seeds. Measure this pulp by cups
and add sugar in equal number of cups. Weigh the skins and
add sugar in equal number of pounds. Mix pulp and skins and
boil about 20 minutes. One will have better results if only
small Quantities are made at a time. Mrs. T. B. R.
GRAPE CONSERVE.
Four pounds Malaga grapes, 1 pound raisins (seeded), 4 cups
sugar, 1 lemon, 3 oranges, 1 cup English walnuts. First take
the seeds out of the grapes. Use only the juice and pulp of the
oranges. Use the juice and grated rind of the lemon. Cook
all except sugar and nuts for % hour. Then add sugar. Cook
until thick. Then add the chopped nuts. Pour into jelly
glasses. E. C.
PINEAPPLE CONSERVE.
One pineapple (or 2 of canned), cut fine; 4 cups rhubard cut
fine, 8 cups sugar (or 7 if canned apple is used), 1 lemon rind
grated, 2 oranges run through meat grinder, % pound blanched
almonds cut fine; cook 1 hour. C. A. S.
DELICIOUS CHERRY PRESERVE.
Three and a half pounds cherries, 2Vz pounds sugar, %
pound raisins, 3 oranges. Stone cherries and cook in their own
juice slowly 15 minutes. Heat the sugar in oven and add to
cherries and raisins and juice and pulp of oranges. Cook until
about as thick as marmalade. H. W. M.
CONSERVES, JAMS, ETC. 67
CHERRY JAM.
Two and a half pounds of currants, 2% pounds of cherries,
2V-2 pounds raspberries, 3% pounds sugar. Cook sugar and cur-
rants 20 minutes; add the cherries (stoned), and cook until
glassy. Drop in the raspberries and cook a few minutes longer.
Then put in jelly glasses. E. M. C.
TOMATO JAM.
Scald 12 large tomatoes; cut them up; use cup for cup of
sugar and tomatoes; cut up 4 lemons, rind also; teaspoon
cloves. Let stew until glazed, which takes about 3 hours.
ORANGE MARMALADE.
Wash a dozen oranges and slice as thinly as possible rind
and all, rejecting the first and last slices. Add the juice of 3
lemons put in bowl, cover with cold water and let stand for
24 hours. Then boil without draining, until the rinds are ten-
der, remove from fire and set away for another 24 hours. Add
1 cup of sugar for every cup of this pulp and boil slowly until
the marmalade is clear and thick. Marmalade made in this way
will not be bitter. Mrs. O. M. M.
FIG MARMALADE.
To 3 pounds of pared figs add the juice and grated rind of
2 lemons, and juice of 2 oranges, 2 pounds of granulated sugar.
Boil slowly 1 hour, then pour hot into jelly glasses. A. T. S.
ORANGE MARMALADE.
Five large oranges and 1 lemon. Wash well, slice as thin
as possible in half, round slices. Weigh. Add 3 pints of water
to each pound of fruit. Let stand in cool place 24 hours. Then
boil rapidly 45 minutes, stirring occasionally. Let stand an-
other 24 hours. Weigh again; add juice of 1 lemon and put
on the stove. Just as the fruit is ready to boil add to each
pound 1% pounds of warm sugar. Boil 45 minutes as fast as
possible. Stir as needed, only. Take off stove and empty in
jars.
PERFECTION PRESERVES.
Stem and rinse strawberries and put in a preserving kettle.
Cover with 1 cup of sugar for every cup of fruit and set on the
back of the stove where it will heat slowly but not cook, until
the sugar is melted. Then put the kettle where it will boil and
let the preserves boil as hard as possible, up to the top of the
kettle for eight or nine minutes. Do not stir while cooking,
and seal hot. This method produces whole fruit in clear jelly,
and may be used for any kind of berries. Mrs. O. M. M.
68 CONSERVES, JAMS, ETC.
QUINCE HONEY.
One cup grated quince; add 2 cups water, 2 cups sugar.
Boil until thick. I. C.
MRS HARRISON'S PICKLES, "FINE."
Four quarts green tomatoes, 2 quarts ripe tomatoes, 1 dozen
cucumbers, 1 head of cabbage, 1 dozen green peppers, 2 large
onions, 2 pounds white sugar, 5 cents celery seed and mustard
seed, 1 tablespoon cloves, 2 tablespoons cinnamon, 2 quarts of
best vinegar. Slice vegetables, sprinkle layer after layer with
salt, let stand over night. Drain and put through meat chopper,
add seeds, spice, sugar and vinegar and let come to boil. Makes
12 pints. Fine for sandwich filling. J. P. B.
CHUTNEY SAUCE.
Seven pounds fresh tomatoes, 4 ounces ground ginger, V*
ounce cayenne pepper, 2 ounces garlic, 4 pounds best raisins, 3
pounds white granulated sugar, 2 quarts French white wine
vinegar, 3 tablespoons salt. (1 ounce 1 tablespoon. % ounce 1
teaspoon.) Clean and skin tomatoes. Stew them in 1 quart of
vinegar. Add raisins, chopped fine; sugar and garlic. Mix gin-
ger, pepper and salt in remainder of the vinegar, before adding
to other ingredients. Boil all together on slow fire for % hour.
Let stand in big bowl for 3 days, stirring often. Then put in
jars. This makes about 24 ordinary glasses. Mrs. K.
MOTHER'S TOMATO CHOW CHOW.
Chop fine 1 peck green tomatoes, ^4 peck onions and 1
dozen large bell peppers; salt; mix well and drain over night.
In morning scald in weak vinegar; pour off; place mixture in
the second vinegar as strong as desired and cook slowly until
tender. While cooking add % pound sugar, 1 handful white
mustard, 1 handful horseradish, 1 tablespoon celery seed, a few
red peppers, stick cinnamon, and a few whole cloves and all-
spice. Mrs. E. J. McK.
MOTHER'S TOMATO CATSUP.
One peck ripe tomatoes, 1 ounce salt, 1 ounce mace, 1 scant
tablespoon black pepper, 1 teaspoon cayenne, 1 tablespoon
ground cloves, 2 tablespoons mustard, ground; 1 tablespoon
celery seed tied in a bag. Cut a slit in the tomatoes, put in
porcelain kettle, and boil until all juice is extracted and pulp
dissolved. Strain and press through colander, then a hair sieve.
Return to fire, add seasoning and boil at least 5 hours, stirring
constantly last half hour. Let it stand 12 hours in a stone jar
in a cool place. When cold add pint strong vinegar. Take out
CONSER\ 7 ES, JAMS, ETC. 69
bag of celery seed and bottle, sealing the corks. Keep in a dark
cool place. Mrs. E. J. McK.
SLICED FIGS.
Three-quarters pound sugar to 1 pound fruit; stand over
night. One teaspoon whole cloves, 2 teaspoons whole allspice;
add little water, cook slowly over slow fire abou-t 2 hours or
more. Mrs. E. J. McK.
CHOW CHOW.
One peck sliced green tomatoes, 1% dozen cucumbers sliced
and salted over night with the tomatoes. Onion to suit your
taste; 1% dozen green peppers, opened and seeds removed and
soaked in cold water over night.
CHILI SAUCE.
Thirty-five ripe tomatoes, 4 red peppers, 4 green peppers, 10
onions, 2 tart apples, 5 cups vinegar, 5 tablespoons salt, 1 head
garlic, 1 tablespoon ground cloves, 1 tablespoon of cinnamon, 1
teaspoon of cayenne pepper. Chop onions, peppers, apples,
and garlic very fine. Cook the tomatoes without peeling; strain
through a colander then stew all together 3 hours. When near-
ly done add 3 cups of brown sugar. E. M. F.
CUCUMBER CATSUP.
One dozen ripe yellow cucumbers, 1 dozen green peppers, 1
dozen large white onions. Remove seeds from cucumbers and
peppers and cut them all in small dice. Add a handful of salt
and put mixture in a cheese cloth bag to drain for 12. hours.
When thoroughly drained add % pint each of celery and mus-
tard seed, pack in stone jars and cover with good cider vinegar
well mixed through the mass; cover tightly and set away for
6 weeks to mature. Spread upon cold meats or eaten as a
pickle this catsup is delicious. N. B. E.
MINT JELLY (for cold lamb).
Half box Knox Sparkling Gelatine, % cup cold water, 2
bunches mint, 2 1 / cups boiling water, 1 cup sugar, juice of 2
lemons. Soak the gelatin 5 minutes in the cold water; wash
and dry the mint and let it stand in the boiling water % hour
on the back of the range. Add the sugar to the gelatine and
pour the water from the mint over the whole; let dissolve, then
strain and when cool add the lemon juice and pour into a mold.
K. G.
MASSACHUSETTS CATSUP.
Six onions, 6 red peppers, chopped fine; 48 ripe tomatoes,
70 CONSERVES, JAMS, ETC.
peeled; 6 tablespoons salt, 6 tablespoons brown sugar, 6 cups
vinegar, cinnamon, cloves, ginger and nutmeg to taste. L. K.
PRETTY PICKLES.
One quart raw cabbage chopped fine; 1 quart boiled beets,
chopped fine; 2 cups of sugar, 1 tablespoon salt, 1 teaspoon
salt, 1 teaspoon black pepper, J /4 teaspoon red pepper, 1 teacup
grated horseradish. Cover with cold vinegar, and keep from
the air. Mrs. H. B.
GREEN MUSKMELON PICKLE.
Peel and take out all pulp of melons until you have eight
pounds of fruit; take 1 quart of vinegar and 4 pounds of sugar
and boil well, then put in the fruit and boil until tender; take
the fruit out and boil syrup until thick; then put fruit back and
heat thoroughly; add spices with fruit before heating second
time. (Do not cook spices very much.) Put in bottles. Mrs.
F. C.
SWEET PICKLE CHERRIES.
Half pound sugar, Vz pint vinegar, bag of spices to 1 pound
of pitted cherries; put cherries in crock; boil syrup, pour over
hot, pour off, reheat and pour over every other day, nine times.
Mrs. R. P. B.
PEPPERS.
Take the small yellow button peppers with a few that have
turned red, leaving the little stems on, and place closely in glass
jars. Pour over them hot vinegar that has been boiled with a
little salt; seal; serve with meats. S. D.
CURRY RECIPE FROM INDIA.
One ounce Jamaica ginger, 1 ounce cayenne pepper, 1 ounce
turmeric, 1 ounce cumin, 1 ounce coriander seed, 1 ounce mace,
1 ounce cardemon. Pulverize and mix thoroughly. Keep in
bottle tightly corked.
MRS. FOY'S APPETIZER.
For 6 people take 3 grape fruit, 4 big oranges, juice of 1
lemon, (to suit own taste), % cup sugar, 3 tablespoons chopped
mint. Take off skin and cut fruit in small pieces; then mix
thoroughly about 1 hour before dinner. Just before serving
add chopped mint and either cherry or strawberry for looks.
Mrs. J. M. F.
CONSERVES, JAMS, ETC. 71
ADDITIONAL RECIPES
Bread
Always save your bread crusts. Dry them thoroughly, put
them through the meat chopper, and sift the crumbs first
through a wire basket, then through a sieve. This will give
you 3 grades. Use the coarsest, moistened with milk, for stuff-
ing fish or poultry; the medium for puddings, etc., and the finest
for rolling croquette mixtures. They will keep a long time.
Do not try to use in this way dry biscuit or buttered toast.
GRAHAM BREAD.
Three cups graham flour, 1 cup white flour, % cup New
Orleans molasses, 2 cups sour milk, 1 teaspoon soda, and salt.
Mrs. J. L. W.
GRAHAM BREAD WITH NUTS AND RAISINS.
One cup white flour, 1 cup graham flour, V teaspoon salt, 1
teaspoon soda, scant; 1 cup sweet or sour milk (sour preferred),
x /4 cup syrup, 1 tablespoon sugar, % cup raisins, chopped; 1-3
cup English walnuts, chopped. Bake in one loaf in slow oven.
M. F. F. C.
GRAHAM NUT BREAD.
Three cups sifted graham flour, 1 cup white flour, 2 cup
sugar, pinch of salt, 1 pint buttermilk or sour milk, 1 tablespoon
soda dissolved in sour milk, 1 cup raisins, 1 cup walnuts, 1 cup
syrup. Bake 1 hour in slow oven. M. X. M.
WALNUT BREAD.
Three and a half cups flour, 3% teaspoons baking powder,
scant teaspoon salt, % cup sugar, 1 cup milk, 1 cup walnuts, 1
egg. Leave in warm place 15 minutes to raise and then bake
40 minutes in slow oven. M. X. M.
NUT BREAD.
Four heaping cups flour, 4 teaspoons baking powder, 1 egg,
% cup sugar, 2 cups milk, a little salt, and 1 cup of chopped
walnuts. Let raise % hour and bake about 20 minutes. Mrs.
E. B. G.
NUT BREAD.
Half cup granulated sugar, 3 cups flour, 3 teaspoons baking
powder, 1 teaspoon salt, 1 egg, 1% cups milk, 1 cup chopped
BREAD 73
walnuts. Mix baking powder, flour, nuts and sugar and salt
together. Beat the egg into the milk and add last. This can be
sliced very thin for sandwiches. Let stand for 20 minutes in
a warm place to raise and then bake in slow oven about 1 hour.
H. W. M.
NUT BREAD.
Two eggs, % cup white sugar, 4 cups flour, 4 teaspoons bak-
ing powder, 1 cup chopped walnuts, salt. Add milk enough to
make a stiff batter. Put in 2 baking pans, let raise for % hour.
Bake in slow oven for Vi hour. B. D. P.
WALNUT BREAD.
One egg, % cup sugar, 1 cup milk, }4 teaspoon salt, 3 tea-
spoons baking powder, flour enough for soft dough, 1 cup
chopped walnuts. Let stand 20 minutes then bake slowly about
tij minutes. M. C.
DATE BREAD.
One cup English walnuts, chopped; 1 cup dates, chopped; 2
cups sour milk, 1 cup molasses, 2 cups graham flour, 2 cups
whole wheat flour, 1 teaspoon soda, stirred into sour milk; 1
teaspoon salt. Stir all together, the batter should be stiff; put
into 2 medium sized bread pans and bake very slowly 1% hours.
R. D.
WHOLE WHEAT RAISIN BREAD.
This tastes exactly as good as cake, and is much better as
a steady diet: 3 cups milk, 1 cup water, % teaspoon salt, 1%
cups raisins, 1 yeast cake, whole wheat flour. Scald the milk,
add the salt, and, when luke-warm, the dissolved yeast cake;
stir in flour enough to make a soft dough; beat well, and stand
in a warm place until very light and spongy. Then add the
raisins floured and seeded, and enough more flour to make a
rather stiff dough. Knead, mold into loaves; put into greased
pans, and let stand again until light. Brush the tops of the
loaves with milk; bake in a moderate oven 40 minutes.
BRAN BREAD.
Two cups Ralston bran, 1 cup wheat flour, 1 cup sweet milk,
1 teaspoon baking powder, % teaspoon soda dissolved in milk,
2 tablespoons molasses, salt; bake 1 hour. J. L. W.
PRUNE BREAD.
One pint sliced prunes, 2 pints graham flour, M> pint white
flour, 1 pint sour milk, % pint molasses, 1 tablespoon brown
sugar, 1 tablespoon cream or other shortening, 1 teaspoon salt,
74 BREAD
1 of soda. Soak the prunes until they are soft, slice and flour
them before measuring. This makes 2 loaves. Bake 45 minutes.
Mrs. H. N. B.
GERMAN COFFEE BREAD.
One cup scalded milk, % cup butter, or butter and lard, V*
cup sugar, ^ teaspoon salt, 1 egg, % yeast cake dissolved in %
cup lukewarm milk, % cup raisins stoned and cut in pieces.
Add butter, sugar, and salt to milk; when lukewarm, add dis-
solved yeast cake, egg well beaten, flour to make stiff batter,
and raisins. Cover, and let rise over night; in morning spread
in buttered dripping pan % inch thick. Cover and let raise
again. Before baking, brush over with beaten egg, and cover
with following mixture: Melt 3 tablespoons butter, add y$ cup
sugar and 1 teaspoon cinnamon. When sugar is partially melt-
ed, add 3 tablespoons flour. E. W. C.
SCOTCH BREAD.
Put % pound of butter and 1 pound of flour in a bowl and
rub together until thoroughly mixed. Add the unbeaten yolk
of 1 egg and % pound of sugar and mix and knead like bread
until it is a smooth stiff dough. Do not add any moistening.
Sprinkle a little sugar on the moulding board and shape the
dough into a flat, round cake to fit a pie-pan. Crimp around
the edges like a pie: cut into sections and prick with a fork.
Bake for 1 hour or longer in a very slow oven until delicate
brown and do not break apart until it is perfectly cold. Mrs.
O. M. M.
BOSTON BROWN BREAD.
Two cups corn meal, % cup graham flour, % cup rye meal,
2 /?, cup molasses, 1 teaspoon soda, 2 teaspoons salt. Wet with
boiling water, making about the consistency of griddle cakes;
steam 3 hours. L. C. W.
STEAMED BROWN BREAD.
One pint bread crumbs, fine; 1 egg, 1 cup sweet milk, 1 cup
molasses, salt, 1 full teaspoon soda in molasses, 1 cup raisins.
Thicken with graham flour and corn meal the thickness of gems.
Fill 3 1-pound baking powder cans % full; steam 3 hours with
covers of cans on S. E. D.
BROWN BREAD.
One cup Roman meal, 1 cup graham flour, 1 cup entire wheat
flour, % cup molasses, 1 cup buttermilk, 1 teaspoon soda in %
cup hot water. A.
BREAD 75
BROWN BREAD.
Two cups Indian meal, 1 cup graham flour, 1 cup white flour,
1 cup molasses, Vz cup raisins, 1 teaspoon soda, 1 cup or more of
buttermilk. Salt to taste. Steam 3% hours. A.
HEAVENLY CORN BREAD.
One cup corn meal, 1 teaspoon salt, 1 tablespoon butter, \Vz
cups of boiling water. Let this stand for 6 hours or all night,
if intended for breakfast. Then add 1 cup of milk, 3 eggs,
beaten light; 1 tablespoon of sugar, 1 tablespoon of flour, 2 tea-
spoons baking powder. Bake in hollow pans a half hour. N.
B. E.
CORN BREAD.
(Mix in order of recipe.)
One egg beaten, 1 pint milk, 1 tablespoon sugar, pinch of salt,
1 cup corn meal, enough corn meal to make batter, (not too
stiff) ; 2 tablespoons melted butter, 2 teaspoons baking powder
in a little flour. Pour into buttered pans and sprinkle sugar
on top. Bake. S. D.
CORN BREAD.
Two cups sour milk, 1 egg well beaten, 1% cups corn meal,
V-2 cup flour, 1 level teaspoon soda, % tablespoon molasses, 1
tablespoon melted shortening. Mix and pour in shallow pan
that has been greased. Bake 20 minutes in good oven. Mrs. E.
J. McK.
CORN BREAD.
One cup Indian meal, 2 eggs, 1 cup milk, 2 teaspoons baking
powder, 1 cup flour, Vz cup sugar, 2 teaspoons melted butter or
Crisco, l /2 teaspoon salt. Mix Indian meal and flour and add the
salt. Beat the eggs light without separating; add the sugar and
beat until light. Add the milk and butter to the eggs and sugar,
and the mixed meal and flour to this, beating all the while.
When light and smooth and ready to bake, add the baking
powder. Pour into a greased shallow pan and bake 20 minutes
in a quick oven. H. \V. M.
PHILADELPHIA CORN BREAD.
One cup sifted meal, 1 Vz cups sifted flour, 1 cup milk, 1 table-
spoon melted butter, 2 well-beaten eggs (yolks and whites to-
gether), V cup sugar, a little salt, 2 teaspoons baking powder.
Beat eggs, sugar and butter until smooth. Add milk. Then add
baking powder and salt to the flour and meal, and stir all to-
gether, beating thoroughly. Bake in moderate oven. E. C.
76 BREAD
RICE CORN BREAD.
One cup yellow corn meal, 1 heaping teaspoon baking powder,
1 teaspoon salt, 1 tablespoon sugar, 1 cup of cooked rice, small
piece of butter, 1 egg beaten separately. Mix thoroughly and
bake 20 minutes. Mrs. F. C.
CORN SOUFFLE.
One pint milk, hot; stir in % cup corn meal, % teaspoon salt,
and cook 5 minutes. Remove from fire; add 1 tablespoon butter,
and cool. Beat separately 4 eggs. Add first the yolks, and then
fold in the whites. Place in oven and bake 30 minutes. Serve
at once. A. S. W.
OMELET CORN-CAKE.
Beat 1 egg light with Vz teaspoon of salt. Add 1 tablespoon
of melted butter, 1 teaspoon of sugar, 1 heaping tablespoon of
white flour, Vz teaspoon of baking powder, % cup of sweet
milk and % cup of sour milk. Beat well and stir in enough
corn meal to make a batter that will pour easily. Add Vz of a
teaspoon of soda dissolved in a very little warm water. In an-
other dish, beat 1 egg very light and stir in Vz a cup of sweet
milk. When the batter is in the pan, ladle the egg and milk
mixture over the top of it carefully. Do not stir it in. Slide
the pan into the oven and bake for 35 or 40 minutes, or until
it has a rich brown crust. If properly made there will be a
layer of omelet half way in the loaf. Mrs. C. M. M.
CORN BREAD.
One pint sour milk with 1 level teaspoon soda in it, 2 cups
yellow corn meal, 1 cup white flour, 1 tablespoon melted butter,
1 tablespoon melted lard, 2 tablespoons sugar, 1 teaspoon salt,
2 eggs. If sweet milk is used, then add 2 teaspoons of baking
powder to the flour. This corn bread is much better, made out
of sour milk. Mrs. F. F. C.
PARKER HOUSE ROLLS.
One quart sifted Hour, 1 teaspoon salt, % pint milk, 2 table-
spoons butter, 2 tablespoons sugar, 1 yeast cake (compressed).
Let the milk come to a boil; when cold, stir in flour with a
spoon, it will just take up the milk; put in sugar, yeast and
butter; set to raise. When light make into a loaf with as little
flour as possible. Let it raise about 1 hour, then roll out as
thick as for cookies. Cut with a cooky cutter; put a little
butter in the middle and fold together; put in tin; let raise; bake
in a quick oven about 30 minutes. This makes about 3 dozen.
BREAD 77
POP-OVERS.
One cup flour, % teaspoon salt, 1 cup milk, 2 eggs, % teaspoon
melted butter. Mix salt and flour; add milk gradually, in order
to obtain a smooth batter. Add egg, beaten until light, and but-
ter; beat two minutes, using Doan egg beater; turn into hissing
hot buttered iron gem pans, and bake 30 to 35 minutes in a hot
oven. Mrs. G. S. W.
FINE MUFFINS.
Two eggs beaten separately, 1 tablespoon sugar, IVz cups
flour, 1 cup sour milk, % teaspoon soda, 1 tablespoon melted
butter, 1 teaspoon baking powder. Bake in well buttered muffin
tins about 20 minutes. I. P. B.
QUEEN OF MUFFINS.
One-quarter cup butter, % cup sugar, 1 egg, % cup milk
(scant), 1% cups flour, 2% teaspoons baking powder. Cream
the butter; add sugar and egg well beaten; sift baking powder
with flour, and add to the first mixture, alternating with milk.
Bake in buttered tin gem pans 20 minutes. Mrs. G. S. W.
CORN MUFFINS.
One cup corn meal, 1 full cup of milk, 2 cups flour, 2 eggs,
2 teaspoons baking powder, butter size of egg, % cup sugar,
a little salt. Mrs. C. P. H.
SWEET MUFFINS.
One and three-quarters cups flour, % teaspoon salt, 4 tea-
spoons baking powder; cream 4 tablespoons butter and 4 table-
spoons sugar; add 1 egg, well beaten; then add alternately 1
cup sweet milk and the dry ingredients (flour) ; bake in hot,
well buttered muffin tins. M. X. M.
GRAHAM MUFFINS.
One cup graham or entire wheat flour, 1 cup flour, % cup
sugar, 1 teaspoon salt, 1 cup milk, 1 egg, 1 tablespoon melted
butter, 4 teaspoons baking powder. Mix and sift dry ingredi-
ents; add milk, gradually; egg well beaten, and melted butter;
bake in hot oven in buttered gem pans 25 minutes. Mrs. G. S.
W.
BRAN MUFFINS.
Two cups Ralston bran, 1 cup flour, 1 teaspoon salt, \Vz cups
sour milk, 1 teaspoon soda, 2 tablespoons molasses, % cup melt-
ed butter. This makes 12 muffins. Mrs. C. P. H.
78 BREAD
RYE MUFFINS.
Two cups of rye, 1 cup of flour, 1 cup of sugar, 1 egg, 1 tea-
spoon of soda, and a little salt; mix rather stiff with sour milk.
Mrs. H. N. B.
QUICK BREAKFAST PUFFS.
Two eggs, 1 cup milk, 1 tablespoon melted butter, 1% cups
flour, 2 teaspoons baking powder, % teaspoon salt. Beat eggs;
add' milk and butter; sift flour, salt and baking powder; add and
beat 2 minutes. Pour into hot, well greased muffin pans and
bake 20 minutes in hot oven. S. E. D.
! HUCKLEBERRY GEMS.
Three-quarters cup sugar, butter size of walnut, 2 small
cups flour, 1 egg, beaten light; 2 teaspoons baking powder, 1
jelly glass full of berries dredged with flour; water sufficient to
thin batter. Bake quickly. M. D. B.
BRAN GEMS.
One level cup flour, 1 level teaspoon soda, Vz teaspoon salt, 2
level cups bran, Vz cup molasses, 1% cups milk, 1 egg. Sift
flour, soda and salt, then add bran, molasses, milk and the egg,
well beaten. The egg may be omitted though the gems are
better with it. Beat all together and bake in hissing hot gem
pans. R. C. C.
FRUIT ROLLS.
Two cups flour, 4 teaspoons baking powder, % teaspoon salt,
2 tablespoons sugar, 2 tablespoons butter, 2 /$ cup milk, % cup
raisins and 2 tablespoons citron, a few nuts, raisins, citron and
nuts chopped fine. Mix dough as for biscuits; roll out %-inch
thick. Brush with melted butter and sprinkle with fruit, sugar
and cinnamon. Roll up and cut. Place on buttered tin and
bake in hot oven 15 minutes. M. X. M.
CORNMEAL ROLLS.
One and one-quarter cups flour, % cup cornmeal, 1% level
teaspoons baking powder, 1 level tablespoon sugar, 1 level tea-
spoon salt, 2 level tablespoons butter, 1 egg, % cup milk. Sift
the dry ingredients together and cut in the butter. Beat the
egg and add with the milk, using enough milk to make a soft
dough. Knead lightly, roll out and cut with a biscuit cutter.
Butter % of each roll, fold and press edges together. Bake 20
minutes in a quick oven.
SOUTHERN BATTER BREAD.
Three eggs, 2 level cups corn meal, 1 level teaspoon salt, 2
level teaspoons baking powder, milk. Beat the eggs; add the meal
BREAD 79
sifted with salt and baking powder, and stir in enough milk
or milk and water to make a thin batter. Pour into a hissing hot
pan in which 1 level tablespoon of shortening has been melted.
Bake in a hot oven. B.
SOUTHERN BEATEN BISCUIT.
One quart flour, 1 teaspoon salt, 1 pint of milk or water, or
V-2 pint of each; 2 tablespoons lard. When the flour and salt have
been sifted together rub in the lard until thoroughly incorpor-
ated. Mix these with the liquid, having the dough rather stiff.
Turn it onto a lightly floured board, and beat with a rolling-pin
until the dough becomes perfectly smooth and small bubbles or
blisters form. Roll thinly, cut into biscuits and prick with a
fork. Bake in a moderate oven until the biscuits are a delicate
brown color. This will take about 15 minutes. The edges of
the biscuit should crack slightly during the baking and the cen-
ters should be very fine grained and pure white in color. M.
SOUTHERN RICE BREAD.
Beat 1 egg, without separating, until light; add 1 cup of
milk, Vi teaspoon of salt, 1 cup of cornmeal, and 1 cup of cold
boiled rice; beat thoroughly; then add % cup of flour sifted with
3 level teaspoons of baking powder, beat, stir in 4 extra table-
spoons of milk, turn at once into greased layer-cake pans, and
bake in a hot oven 30 minutes. Turn out 1 cake, spread it with
butter, put another on top, spread it with butter, put the third
on top, dust with powdered sugar, and send to the table.
BAKING POWDER BISCUIT.
One quart flour, sifted with 4 teaspoons baking powder, %
teaspoon salt. Mix with 2 />, milk, y>, water as soft as can be
handled. Do not knead, but pat with hands. Cut with small
cutter. Melt 1 tablespoon butter and 1 of lard and with pastry
brush put on top and bottom. Do not use either butter or lard
in mixture. Do not use cheap baking powder. A. L. B.
go BREAD
ADDITIONAL RECIPES
Waffles and Pan Cakes
QUICK WAFFLES That Never Fail.
Three eggs, 2 tablespoons baking powder, 1 quart flour, 2
tablespoons melted butter, 1 pint sweet milk, % teaspoon salt.
Pour in hot, well greased waffle irons. Sour milk and 1 tea-
spoon soda may be substituted for sweet milk, but they are not
quite as crisp. I. P. B.
HOT SYRUP TO SERVE WITH WAFFLES.
One and a half cups granulated sugar, 1 teaspoon of molas-
ses; boil with 1-2 cup water till thick. Also use if liked, pow-
dered sugar and cinnamon, sifted together, "Southern style."-
I. P. B.
RICE WAFFLES.
Three-quarters cup cooked rice, 1 tablespoon butter, 1 table-
spoon molasses, 4 eggs, 1 pint milk, 1 tablespoon baking powder.
As little flour as possible to make batter. A.
DATE WAFFLES.
One and a half cups flour, 1 teaspoon baking powder, Vz tea-
spoon salt, 1 tablespoon sugar, 2 tablespoons butter, 1 cup milk,
1 cup dates, 2 eggs. After sifting together the flour, salt and
baking powder, add the sugar, then the dates, stoned, floured
and chopped; melt the butter and add it, together with the yolks
of the eggs and the milk. Beat the whites of eggs to a stiff
froth and stir these into the batter at the last moment. Bake in
a hot, greased waffle-iron and as soon as each waffle is done,
spread with butter, then sprinkle with powdered sugar to which
may be added a little grated lemon rind. If preferred, serve
the waffles with maple or other syrup. Z.
BUCKWHEAT CAKES.
One pint buttermilk, 1 pint water, % cup yeast. Stir into a
batter with buckwheat flour and let rise over night. In the
morning add % teaspoon soda dissolved in a little water; bake
on a hot griddle and serve with maple syrup.
BREADCRUMB GRIDDLE CAKES.
Two slices stale bread. 2 cups milk, 2 eggs, 2 level tablespoons
melted butter, 1 level cup sifted flour, % level teaspoon salt, 2
82 WAFFLES AND PAN CAKES
level teaspoons baking powder, 1 level tablespoon sugar.
Crumble the bread, add hot milk and let stand to soften the
crumbs. When cold add the eggs well beaten, butter, and flour,
sifted with the remaining ingredients. Beat all together and
cook on a hissing hot griddle. Remember in buttering the
griddle to do it as lightly as you would a cake tin. R. C. C.
SOUR MILK GRIDDLE CAKES.
Make a batter of a quart of sour milk and as much sifted
flour as is needed to thicken, so it runs from the dish. Add 2
well beaten eggs, 1 teaspoon of salt, 1 tablespoon of melted but-
ter; add a level teaspoon of sola dissolved in a little milk; bake
on a hot, well greased, griddle.
WAFFLES AND PAN CAKES 83
ADDITIONAL RECIPES
Sandwiches
SANDWICH COMBINATIONS.
Dried fruits chopped fine and moistened with orange juice.
Dates, figs and nuts chopped fine.
Dates, figs, and jelly.
Yolks of hard-boiled eggs mashed to a paste and melted
butter added with salt and cayenne, and, in the summer, a few
chopped nasturtiums.
Chopped chicken and celery.
Lamb and mutton and mint leaves and catsup.
Peas and mayonnaise.
Tomato jelly and mayonnaise.
Sliced quinces and guava jelly.
Chopped nuts of all kinds, mixed with a little melted butter.
HAM SANDWICH BISCUIT.
Three cups flour, 2 teaspoons baking powder, V* teaspoon
salt, 3 tablespoons butter or lard, % cup finely minced ham, 1 cup
milk. Rub 2 tablespoons of the fat into the flour, salt and bak-
ing powder, which have been sifted together. Mix to a dough
with the milk. Roll out rather thinly. Cut into rounds, and
spread % of these with the ham which has been moistened with
the remaining tablespoon of butter melted. Cover the ham in
turn with another portion of dough; press the sandwich thus
formed lightly together and bake in a hot oven. A. L. B.
MOSAIC SANDWICH.
Cut 3 slices each of white and dark graham bread. Spread
a slice of white bread with creamed butter and place a slice of
graham bread on it. Now spread graham with creamed butter
and place on a slice of white. Repeat this process, beginning
with graham. Put both piles in a cool place with a light weight
on them. When the butter has become hardened, trim each pile
even, cut each pile in 3 %-inch slices. Spread with creamed
butter and put together so that a white block will alternate with
a graham one. Put under weight in a cool place and when but-
ter is hardened cut in thin slices.
LOBSTER SANDWICHES.
Chop fine the meat of the lobster; season with tabasco
SANDWICHES 85
sauce, lemon juice and oil spread upon lightly buttered bread.
w. c. c.
CHEESE SANDWICHES.
Take 10 cents' worth of Eastern cream cheese (very dry),
grate fine; take 1 cup of milk and let get hot and put in the
cheese; add 3 eggs well beaten; then add seasoning of salt, red
pepper and white mustard; set aside to cool. When sandwiches
are wanted spread between bread and toast in oven. Mrs. F. C.
CHEESE SANDWICH.
Rub to a paste 44 pound of soft American cheese, adding
gradually 44 cup of thick cream. Season with 44 teaspoon of
salt, a saltspoon of white pepper, a dash of red pepper, and
Vz teaspoon of Worcestershire sauce. Mix and spread on thin
slices of unbuttered bread.
STRAWBERRY SANDWICHES.
Half cup of strawberries, 3 tablespoons pulverized sugar, 1
tablespoon butter, 46 teaspoon vanilla. Work butter to a cream.
Add sugar, beating well. Add strawberries last and beat smooth.
B.
CORONA SANDWICH.
Use rye bread; mash smooth a Petaluma cheese; stir into
it contents of a 10 cent bottle of stuffed olives chopped fine.
Season with cayenne and moisten with cream until consistency
to spread. C. C. C. B.
CHEESE AND HORSERADISH SANDWICH.
Mix 2 cream cheeses with a fork and moisten with 1 pint
cream, whipped; add 3 tablespoons horseradish, freed as much
as possible from the liquor; a dash of cayenne, and spread be-
tween white bread cut very thin. C. C.
SANDWICH PASTE.
Fifteen cents' worth of boiled ham, 1 hard boiled egg, 1
German pickle, 1 bottle stuffed olives, 3 green onions, %
Heinze's mustard, dash red pepper; chop very fine.
86 SANDWICHES
ADDITIONAL RECIPES
WHEN
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IN
GROCERIES
Home-Made Cakes
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Fresh Fruit
S. J. Sill Company
SHATTUCK AT ALLSTON
cS^tof AU Spts. rnone eerie. 5204
I
hWsw
Pies and Pastry
Some one has said that there is nothing an American house-
keeper can't make into a pie and when you look over the list
of articles she has used in this way you will believe the state-
ment.
PIE CRUST.
One coffee cup of flour, 1 scant teaspoon salt sifted. To this
rub in lightly with fingers 1 large tablespoon lard. After
thoroughly mixed, add 3 tablespoons cold water, and handle as
little as possible. Mrs. W. S.
PIE CRUST.
Three cups flour, 1 cup best lard; rub together with fingers
until flour is all absorbed; add % cup water in which is dis-
solved 1 tablespoon salt; add % cup more flour; do not handle
more than necessary. Better when several days old. A. F. S.
FAMILY PIE CRUST.
One and a half cups flour before sifting, scant % cup cot-
tolene, pinch of baking powder, pinch of salt, 3 tablespoons
cold water. L. K.
MERINGUE FOR LEMON PIE.
Whites of 2 eggs, beaten well, and add what gelatine will
stay on the point of a case knife; 2 tablespoons sugar and spread
on pie when nearly done, and brown slowly. Will not fall.
C. A. S.
ENGLISH PUFF PASTE.
To 1 cup of sifted flour add salt to taste and nearly half a
cup of w r ater. Mix with a spoon until the dough leaves the bowl.
Roll out thin and spread all over with lard, then sift flour over
the lard. Fold twice, roll out, spread with lard, sift with flour.
Do this 3 times. This will make 3 pie crusts, or can be made
into pattie crusts and filled with creamed oysters, mushrooms,
chicken or jelly.
LEMON PIE.
Two cups sugar, 1 cup butter, 3 cups hot water, yolks 4 eggs,
and white of 1 egg, juice and rind grated of 3 lemons, 2 heaping
tablespoons corn starch. When baked, heat remaining 3 whites
PIES AND PASTRY. 89
of eggs with 1 tablespoon sugar and spread on top. Set in the
oven until browned. Makes 2 big pies or 3 small ones. S. D.
LEMON PIE.
Filling for lemon pie: Vz cup sugar, yolks of 3 eggs, juice
of one lemon (if lemons are small use l 1 /^), butter size of a wal-
nut, V-2 cup cream, pinch of salt, 2 rounded tablespoons of flour,
rubbed smooth with a little water. Put in double boiler and
let boil until thick. Beat into this mixture the well beaten
white of 1 egg. Bake crust first and fill with the above mix-
ture. Cover with well beaten whites of 2 eggs and 2 level tea-
spoons sugar. Set in oven and let brown. M. S.
ORANGE PIE.
One cup sugar creamed with 2 tablespoons butter. Beat 5
eggs light and add slowlv to butter and eggs, then add juice of 2
oranges and grated rind of 1 orange; then add % pint of
whipped cream. Bake in moderate oven. Mrs. W. S.
SOUR CREAM PIE.
One cup of sour cream, 1 cup chopped raisins, 1 cup sugar,
yolks of 4 eggs, Vz teaspoon ground cloves. Line pie plate with
pastry, fill with mixture and bake. Cover with meringue made
of the 4 whites of eggs. Mrs. T. B. R.
BANANA PIE.
Three bananas sliced, little sugar, 1 tablespoon cream, 10
cents whipped cream. L. K.
DATE PIE.
Two cups stoned dates, 1 lemon, flour, 3 tablespoons sugar,
2 tablespoons milk, butter. Stone the dates, cut them into bits,
and put with them the juice and the grated rind of a lemon,
the sugar and milk just enough to soften the dates. Fill a
lower crust with this, sprinkle very lightly with flour, put bits
of butter here and there, lay on an upper crust and bake. B.
MOCK CHERRY PIE.
(Made With Cranberries.)
One tablespoon cornstarch with % of a cup of cold water;
add to 1 cup of boiling water, and let boil five minutes. Cut 2
cups of cranberries in halves crosswise; cover with cold water,
and let stand 1 hour (when all the seeds will be drawn out),
then remove from the water. Add the cranberries, % cupful of
raisins seeded and chopped, 1 cup sugar. B. C. C.
90 PIES AND PASTRY.
SWEET POTATO PIE.
Two and a half pints of well cooked potatoes, mashed; 2
pints sugar, 4 eggs, whites and yolks beaten separately; 1 pint
sweet milk, lump of good butter, cinnamon to taste, and a little
ginger.
BUTTER-SCOTCH PIE.
Two cups brown sugar, 2 tablespoons butter, 2 cups milk, 3
eggs, 2 tablespoons flour, 1 tablespoon vanilla, 1 tablespoon
powdered sugar. Cream the brown sugar with the butter. Add
to them the yolks of the eggs beaten very light, and the flour
rubbed smooth with a little milk. Put to this enough milk to
make 2 full cups. Heat the milk, sugar and butter together
with the flour, stirring constantly in a double boiler until the
mixture is smooth; then whip in the egg yolks. When the
whole thickens, take from the fire, flavor with the vanilla, turn
into a crust which has been previously baked, cover with a
meringue of the whites of the eggs beaten stiff with the pow-
dered sugar, and brown lightly in the oven. Z.
JELLY PIE.
Three tablespoons jelly (acid jelly is best), yolks 3 eggs, 1
tablespoon butter, 3 tablespoons sugar. Mix well. Put into
lined pie pan. When cooked to a jelly, take out of oven and
spread with meringue of 3 egg whites and brown. For 1 pie.
B. C. C.
PUMPKIN PIE 3 Pies.
Two heaping cups sifted pumpkin, 1 quart rich milk, 4 eggs,
3 teacups sugar, 1 tablespoon each of ginger, cinnamon and salt.
Then place in oven and put little pieces of butter on top. L. K.
PUMPKIN PIE.
One pint strained pumpkin, 1 pint milk (half cream is bet-
ter), 6 eggs, 1 cup brown sugar, 2 tablespoons brandy, % tea-
spoon cinnamon, pinch of ginger, 3 tablespoons melted butter.
Bake in slow oven. Mrs. M. S.
RAISIN PIE Delicious.
Two cups seeded raisins chopped fine. Put on stove with a
small amount of water and cook slowly until tender. 1 cup
sour cream, yolks of 3 eggs, 1 cup sugar, pinch of salt, pinch of
cloves, % teaspoon of cinnamon, ginger, and nutmeg. Add
raisins. Bake with one crust. Use whites of eggs for meringue,
or whipped cream may be substituted. A.
PIES AND PASTRY. 91
BANBURY TURNOVERS.
One cup of raisins, 1 cracker, 1 cup sugar, 1 lemon and
grated rind, 1 egg. Stone and cut raisins into small pieces; add
sugar, egg lightly beaten, cracker finely rolled and lemon juice.
Roll a pastry %-inch thick and cut into 4-inch squares. Place
2 teaspoons mixture on each piece, moisten edges with cold
water. Fold into triangular shapes and press together. Bake
20 minutes in slow oven. H. S.
CHEESE CAKE.
One slice butter %-inch thick, 1 full cup of flour, 3 table-
spoons of sugar. Mix like pie dough and moisten with 1 beaten
egg, Roll and fix in a spring-form pan or any deep cake tin.
Mrs. F. F. C.
FILLING FOR CHEESE CAKE.
Fifteen cents Dutch (or cottage) cheese, 1 cup of sugar,
yolks of 3 eggs, grated rind and juice of 1 large lemon, 2 table-
spoons flour (level), 1 good slice of butter, melted; add the
beaten whites (stiff) of the eggs last thing. Then sprinkle %
cup of chopped English walnuts over the top before placing in
the oven. Bake % of an hour slowly. Mrs. F. F. C.
APRICOT SHORTCAKE.
When strawberries are out of season a delicious shortcake
can be made by using canned apricots between layers of the
usual "biscuit dough." Serve with the following dressing: %
cup maple syrup, 1 tablespoon butter. Boil until it spins a
thread. Pour gradually into the stiffly beaten whites of 2 eggs.
When cool add % cup whipped cream. Flavor with few drops
vanilla.
VEGETARIAN MINCE PIE.
Mix 1 pound of seeded raisins, 1 pound of currants, %
pound of candied cherries, % pound of citron and orange peel,
shredded, Vi pound of blanched almonds, chopped fine; a level
teaspoon of cinnamon, 4 tablespoons of sugar, the grated rind
of 1, and juice of 2, oranges; 1 cupful of dry cracker crumbs,
and a level teaspoon of salt; add sufficient grape juice to moist-
en. If you are not going to use this at once, do not add the
cracker crumbs until baking time. A. L. B.
FRUIT MINCEMEAT.
One cup chopped apples, 1 cup brown sugar, 1 cup seeded
raisins, 1 cup bread crumbs in 1 cup sweet cider, 2 rounding
92 PIES AND PASTRY.
tablespoons butter, 1 beaten egg, 1 teaspoon each cinnamon and
mace, 1 cup cleansed currants, 1 cup chopped walnut meats.
Mix all together and add hot water to moisten as ordinary
mincemeat. Bake in 2 crusts. M. E. S.
MINCE MEAT Extra Fine.
One pound raisins, 1 pound currants, 1 pound beef suet, Va
pound candied orange and citron mixed, 1 pound sugar, 3
pounds apples, 1% teaspoons mixed spices, 1 tablespoon salt, 1
cup boiled cider, 1 cup nut meats chopped fine, grated rind of
2 lemons. C. A. S.
MINCE MEAT.
5 pounds of meat, 5 pounds of raisins, 5 pounds of currants,
5 pounds of apples, 2^ pounds suet, 1 pound Brazil nuts and
walnuts, V-2 pound lemon and orange peel, 2 pounds brown
sugar, 2 quarts sweet cider, 1 quart boiled cider, 2 teaspoons of
cinnamon, cloves, allspice and nutmeg. Cook meat in water
enough to cover. When tender let remain in water until cool.
Chop fine. Mix all dry ingredients then all liquids. Mrs. W. S.
TO GLAZE PASTRY.
Break an egg, separate the yolk from the white. Beat yolk
for a short time. When pastry is nearly baked, take it out of
oven, brush it' over with the beaten yolk, then put back in oven
to set glaze.
PIES AND PASTRY. 93
ADDITIONAL RECIPES
Puddings and Other Desserts.
RAISIN PUFFS.
Two cups flour, 3 teaspoons baking powder, 1 cup water, 2
tablespoons sugar, 1 cup chopped raisins, 2 tablespoons melted
butter, 2 eggs, % teaspoon cinnamon, a little cloves and nut-
meg. Steam 'Vz hour in buttered cups or 1 hour in mold.
Dressing. 2 cups water, % cup sugar, 1 tablespoon butter,
a little nutmeg; boil and thicken with a little flour. Mrs. E. B.
G.
CARROT PUDDING With Butter.
Grate 1 cup of raw potato, add 1 level teaspoon soda, 1 cup
grated raw carrot, 1 cup flour, 1 cup brown sugar, % cup each
of floured raisins and currants, Vz cup melted butter, Vz cup
citron, y 2 teaspoon cinnamon, % teaspoon cloves, V% teaspoon
nutmeg. Steam in mold for 3 hours. E. H. W.
CARROT PUDDING With Suet.
One cup grated raw carrots, 1 cup grated raw potato, 2 cups
flour thoroughly mixed with 1 teaspoon soda, 1 cup chopped
suet, 1 full cup brown sugar, 1 scant cup raisins, 1 teaspoon
cinnamon, % teaspoon cloves, % teaspoon nutmeg, y 2 cup
citron. Steam in closed mold 3 hours. Serve with whipped
cream or foam sauce. E. H. W.
FRUIT PUDDING.
Three eggs, % cup molasses (dark), 3 large apples, chopped
fine; 1 cup flour, 1 cup bread crumbs, teaspoon soda, 1 cup
raisins. Steam 2 hours. Any good sauce. M. D. B.
BLACK PUDDING.
Three cups flour, 1 cup molasses, 1 cup milk, 1 cup raisins,
butter size of an egg, 2 eggs, 1 teaspoon soda, 1 teaspoon cinna-
mon, % teaspoon cloves, % teaspoon ginger. Steam 3 hours.
Serve with any good pudding sauce. S. B. J.
STEAMED PUDDING.
Half cup melted butter (scant), 2 /s cup sugar, Vz cup walnuts
cut fine, y 2 cup raisins, 1 cup flour, 2 cups milk, 1 egg, % tea-
PUDDINGS AND OTHER DESSERTS 95
spoon cinnamon, Vz teaspoon nutmeg, 1 teaspoon salt, 2 tea-
spoons baking powder. Steam 3 hours, and serve with any
kind of sauce or whipped cream. M. E. S.
PLUM PUDDING English.
One pound raisins, 1 pound currants, 1 pound suet, 1 pound
flour, 1 pound bread crumbs grated, 1 pound potatoes, 1 pound
figs, 1 teaspoon soda, Vz pound nuts, 1 cup molasses, Vz cup
orange, lemon, citron peel; 3 teaspoons nutmeg, 1 teaspoon each
of spices, 3 eggs. Cook 8 hours, by steaming in pudding molds.
C. L. S.
ENGLISH PLUM PUDDING.
One pint bread crumbs, 1 cup brown sugar, 1 cup syrup, 1
cup milk, 1 cup raisins, 1 cup currants, Vz cup citron, Vz cup of
brandy, 3 tablespoons suet, 4 tablespoons flour, 4 eggs, 1 table-
spoon each cinnamon, mace, nutmeg; Vz teaspoon cloves and
allspice. Steam 4 hours. Serve with hard sauce. Mrs. R. P. B.
THANKSGIVING PUDDING.
Chop 1 cup of raisins and mix with 1 cup of flour. Add 1
cup of brown sugar, 1 cup of chopped suet, Vz teaspoon each
of cinnamon, allspice and cloves; the juice and grated rind of
1 lemon, a little finely cut citron and salt to taste. Mix all to-
gether and add 1 cup of grated raw carrot and 1 cup of grated
raw potato, with a teaspoon of soda dissolved in the latter.
Stir well and steam or boil in a mold for 3 hours.
Sauce Cream together a large tablespoon of butter and a
cupful of pulverized sugar. Beat in the yolk of an egg and
when creamy stir in the beaten white, mixing all together light-
ly. Sprinkle with nutmeg. Mrs. O. M. M.
MOCK PLUM PUDDING.
Four slices of dry bread soaked in cup of water; cup of
either raisins, prunes or dry figs; spices; 3 eggs lightly beaten,
cup brown sugar, teaspoon baking powder. Boil in bucket for
\Vt hours.
TURKISH WAFERS.
Chop very fine dates, figs and walnuts. Roll in powdered
sugar.
OUR FAVORITE PUDDING.
Mix 2 cups bread crumbs, Vz cup butter, Vz cup molasses, 1
egg, 2 A cup raisins, Vz teaspoon soda dissolved in 1 cup sweet
% PUDDINGS AND OTHER DESSERTS
milk, % teaspoon cloves, 1 teaspoon cinnamon, a pinch of mace
and salt, % cup orange peel and citron mixed, 1 cup walnuts.
Boil unceasingly for 3 or 4 hours in boiling water. Cook in 1
pound coffee can well greased. Serve with hard sauce. Mrs.
G. S. W.
STEAMED FIG PUDDING.
Ten soda crackers rolled fine, % pound dried figs chopped,
1 cup beef suet chopped fine, 1 cup brown sugar, 2 eggs, % tea-
spoon soda, Vz nutmeg, 2 tablespoons brandy. Steam 4 hours.
M. D. B.
PRUNE PUDDING.
One cup chopped raw prunes, 1 cup graham flour, 1 cup
sweet milk, 2 /z cup molasses or syrup, 2 eggs well beaten, 1
heaping teaspoon of soda, % teaspoon of cinnamon, cloves, nut-
meg. Steam 2 hours.
Sauce. Butter size of egg, 1 cup of sugar, juice of 1 lemon,
1 egg well beaten, 6 tablespoons boiling water added one at a
time. Place in hot water until hot and well mixed. Hard sauce
may be used if preferred. Mrs. C. P. H.
CHOCOLATE PUDDING.
One-quarter cup butter, 1 cup sugar, yolks of 2 eggs, % cup
milk, l^j cups flour, 3 teaspoons baking powder, whites of 2
eggs, 1% squares Baker's chocolate, % teaspoon salt, % tea-
spoon vanilla.
Cream the butter and add % the sugar gradually. Beat
yolks of eggs until thick and lemon-colored, and add, gradually,
remaining sugar. Combine mixtures, and add milk alternately
with flour mixed and sifted with baking powder and salt; then
add whites of eggs beaten until stiff, melted chocolate and va-
nilla. Bake in an angel-cake pan; remove from pan; cool; fill
the center with whipped cream, sweetened and flavored, and
pour around.
Chocolate Sauce. Boil 1 cup sugar, */& cup water, and a few
grains cream of tartar until of the consistency of a thin syrup.
Melt 1% squares Baker's chocolate and pour on gradually the
hot syrup. Cool slightly, and flavor with % teaspoon vanilla.
Mrs. H. T.
ORANGE PUDDING.
Juice of 4 oranges, yolks of 4 beaten eggs, % cup sugar,
whites of 4 eggs beaten stiff, 1 cup of cream whipped stiff.
Melt 1 tablespoon gelatine in very little hot water and add at
the last. S. B. J.
PUDDINGS AND OTHER DESSERTS 97
PLAIN CUSTARD.
Scald 2 cups sweet milk in a double boiler; yolks of 4 eggs
beaten light; add to them 3 tablespoons sugar and 1 tablespoon
flour. Add this mixture to the milk, cook until it thickens, stirr-
ing constantly. Flavor with 1 teaspoon vanilla. M. X. M.
FANCY CUSTARD.
Prepare custard as given above and put alternate layers of
custard and pineapple, chopped nuts or cocoanut, until glass is
% filled. Beat whites of eggs stiff, sweeten and place on top of
custard. A cherry, chopped nuts or cinnamon or nutmeg may
be put upon the meringue or whipped cream. M. X. M.
STEAMED CUSTARD.
Take a fresh egg and beat it up quite lightly. Mix with it
V-j cup of milk. If the custard is liked sweet add a little sugar
and extract, or if with the flavor of salt add a pinch of salt.
Butter a cup, pour in the mixture and steam in boiling water
till set. If over-done it will get curdled. F. T.
GRAPE WHIP.
Half box gelatin, 1 pint grape juice, % cup cold water, % cup
sugar (or less if the grape juice is very sweet). Cover the
gelatin with the cold water and let it soak for % hour. Add
the sugar and stand the mixture over hot water and stir until
dissolved. Pour in the grape juice; put aside until partly jellied,
then beat with an ordinary egg whip until the whole mixture
is like the white of beaten egg. Turn at once into a mold to
harden. Orange may be substituted for the grape juice, and
makes a very delicate dessert.
COFFEE PUFF.
One egg beat thoroughly, add 2 /3 cup sugar and beat together;
1 tablespoon of corn starch mixed with a little milk and add to
the above. Make 1 strong cup of coffee and put in double boiler.
When good and hot stir in the above. Let boil until it thickens.
When cold add % pint of whipped cream; save out enough to
serve on top. F. N. L.
PEACH FLUFF.
Materials Whites of 2 eggs, 1 cup of peach pulp either
fresh or canned, % cup sugar, 1 tablespoon lemon juice. Beat
98 PUDDINGS AND OTHER DESSERTS
eggs until stiff and dry. Add gradually fruit pulp and sugar
and lemon juice. Beat mixture until stiff. Place on ice until
ready to serve. Serve with cream or fruit sauce. K. D. G.
CREAM PUDDING.
Two and a half cups cream, 1 cup sugar, vanilla to taste.
Whip cream stiff, add sugar slowly. Dissolve package gelatin in
V-2 cup water and add to cream. Set on ice or in cool place till
stiff.
CORN STARCH PUDDING.
Three eggs, 1 tablespoon butter, 2 tablespoons cornstarch,
% cup sugar, 2 cups water, vanilla.
COFFEE CREAM.
One pint strong coffee, 1 cup sugar, 2 eggs, 2 tablespoons corn-
starch. Mix the starch and sugar thoroughly and add to boiling
coffee. Cook in a double boiler until done, and then pour
slowly over the beaten eggs. Serve in ten sherbet glasses with
whipped cream. B. R. P.
CHOCOLATE BLANC MANGE.
Half box gelatine, 1 pint cream or rich milk, 1 cup grated
chocolate, 12 tablespoons of sugar. Boil milk, then stir in
chocolate. Let come to a boil again, then add sugar and gela-
tine, and flavor to taste. Put in molds in a cool place.
PINEAPPLE SNOW.
One small can grated pineapple, 1 cup water, 4 dessert
spoons cornstarch, juice of 1 lemon, whites of 4 eggs, sugar to
taste.
Add pineapple to water in which the cornstarch has been
dissolved and boil for 20 minutes. Add juice of 1 lemon and
sugar to the beaten whites of eggs, and add to the boiled mix-
ture. Serve cold with cream. B. R. P.
MARSHMALLOW PUDDING.
One tablespoon Knox's gelatin, 1 cup warm water. Dissolve;
then add whites of 2 eggs, not beaten; 1 cup sugar. Beat %
hour. When thick add % can grated pineapple or any chopped
fruit or nuts. Pour in wet mold. Serve with cream. L. C. W.
MARSHMALLOW TRIFLE.
Cut % pound marshmallows into small pieces and mix with
% pint stiffly beaten cream flavored with sherry. Serve in
PUDDINGS AND OTHER DESSERTS 99
frappe glasses with 2 or 3 strawberries or candied cherries on
top. A. T. S.
Marshmallows soaked in orange juice over night and served
in frappe glasses with whipped cream on top and 2 or 3 straw-
berries makes a pretty and light dessert. A. T. S.
PINEAPPLE PUDDING.
One pint cream, 1 cup sugar, 4 eggs, 1 quart can of sliced
pineapple. Pour the pineapple juice in a sauce pan, add sugar,
put on and boil till a good syrup, then add the eggs which
should be thoroughly beaten; cook a few minutes longer, stir-
ring all the time; when done, remove from fire and allow to be-
come cold. Add whipped cream and the finely chopped pine-
apple. Put the mixture in a mold and pack in ice and rock
salt. Allow to freeze about 4 hours. Mrs. T. B. R.
SNOW PUDDING.
Half box of Knox gelatin in a little cold water. Let it stand
10 minutes, then pour over it a pint of boiling water, 2 cups
of sugar, the rind and juice of 2 lemons. Let stand until it
begins to stiffen (which will be about 1 or 1% hours). Then
stir into it the whites of 2 eggs beaten to a stiff froth. Beat
all together until white and stiff; put into small glasses to
mold. When ready to use turn out on dish and serve with soft
custard.
SOFT CUSTARD.
Beat the yolks of the 2 eggs; add 3 tablespoons of sugar
and a pint of milk. Put on the stove and stir until it thickens.
Do not let it boil. S. D.
PRUNE SOUFFLE.
Whites of 4 eggs, 1 cup sugar, 1 teaspoon cream tartar; beat
till very stiff, then add 1 cup cooked prunes, stoned and
chopped. Bake very slowly for 1 hour, putting dish in pan of
water. Serve with cream, either whipped or plain.
PRUNE WHIP.
One big cup of prunes, stewed, pitted and mashed; whites of
2 eggs well beaten, V teaspoon cream tartar, ^4 cup of sugar,
a little vanilla. Mix together and put in oven for about 10
minutes. Serve cold with cream. Mrs. S. S.
100 PUDDINGS AND OTHER DESSERTS
JELLIED PRUNES.
Pick over, wash and soak, % pound of prunes in 2 cups
cold water; cook in same water until soft. Remove prunes,
stone and cut in small pieces. To prune water add enough
boiling water to make 2 cups. Soak 2Y^ tablespoons granulated
gelatin in ^ cup cold water, dissolve in hot liquid; add 1 cup
sugar, % cup lemon juice, then strain; add prunes; mold and
chill. Stir twice while cooking to prevent prunes from settling.
L. K.
QUINCE TAPIOCA.
Cook tapioca in water until clear and thick as jelly. Sweeten
to taste, and flavor with nutmeg and lemon juice. Then put in
a buttered pudding dish, in layers, with chopped preserved
quinces. Cover the top with a meringue made of the whites
of 2 eggs, whipped stiff with 2 tablespoons of powdered sugar;
set it in a slow oven and brown delicately. Serve with the
syrup drained from the fruit as a sauce, or with whipped
cream.
APPLE CUP.
Put Vz pint milk in a sauce pan over the fire; moisten 3
tablespoons flour with a little cold milk; stir it into the hot
milk and stir until smooth and thick. Take from fire and add
beaten yolks of 4 eggs. Beat whites of eggs to a stiff froth and
stir them in. Have nice sound apples pared and chopped fine.
Mix them in the batter; fill into greased custard cups; stand in
a pan of boiling water and bake in a moderate oven about 15
or 20 minutes. Serve hot with hard or foam sauce. Mrs. E. J.
McK.
APPLE DUMPLING.
One pint flour, 1 tablespoon lard, 1 teaspoon baking powder,
salt, cold water; roll out and put Vz apple in each. L. K.
AMBER PUDDING.
Cook together 1 pound of pared and cored apples, 3 ounces
of butter and the juice and grated rind of a lemon, until tender.
Remove from the stove and stir in the beaten yolks of 3 eggs;
then bake the mixture in pie crust. When brown spread with
a meringue of the whites beaten light with 3 tablespoons sugar,
and let this brown. Mrs. O. M. M.
PUDDINGS AND OTHER DESSERTS 101
MINUTE PUDDING.
Scald 2 cups milk in a double boiler; mix 1 cup flour smooth
with 1 cup cold milk, 2 beaten eggs, and salt. Add 2 cups boil-
ing water to hot milk. When it boils add the flour and egg mix-
ture; stir and beat for a minute, then cook 10 or 15 minutes.
Serve with lemon sauce. L. K.
COTTAGE PUDDING.
Two heaping cups flour, 2 teaspoons baking powder, % tea-
spoon salt, 1 egg, % cup sugar, 2 tablespoons melted cottolene, 1
cup milk. Bake in moderate oven. L. K.
SPONGE PUDDING.
Half cup flour, J /4 cup sugar, 1 pint milk, boiled ; L 4 cup butter,
yolks of 5 eggs, whites of 3 eggs. Mix the sugar and flour, wet
with a little cold milk, and stir into the boiling milk. Cook un-
til it thickens and is smooth. Add the butter and when well
mixed, stir it into the well-beaten yolks of the eggs. Then add
the whites beaten stiff. Rake in cups or in a shallow pan, in
a hot oven. Stand the dish in a pan of hot water, while in the
oven. Serve with cream sauce. This is fine. E. C.
DATE PUDDING.
Three eggs beaten separately, % cup sugar, pinch of salt, V<z
cup of dates (cut up) and dusted with flour; % cup English
walnuts (chopped), 1 cup bread crumbs, 1 teaspoon of baking
powder in the bread crumbs. Bake in buttered dish and place
in pan of water for about % hour. Serve with whipped cream
or anv preferred sauce. Mrs. F. F. C.
FIG PUDDING.
Whites of 8 eggs beaten stiff, 1 cup of sugar, % pound of
figs chopped fine, flavor with vanilla. Bake in slow oven 15
or 20 minutes. Eat with whipped cream. M. D. B.
BAKED INDIAN PUDDING.
Two tablespoons of Indian meal, % cup molasses, 1 quart
milk, 1 egg, butter % the size of an egg, % tablespoon ginger,
1 teaspoon salt. Boil 1 pint of the milk, and pour it boiling on
the meal, then turn in the molasses, and next the cold milk,
butter, ginger, salt, and egg. Bake 1 hour in a moderate oven.
Serve with cream.
102 PUDDINGS AND OTHER DESSERTS
INDIAN PUDDING.
Two and a half pints of milk, 3 tablespoons corn meal, y?,
cup molasses. Cook together in sauce pan until quite thick;
then add Va pint cold milk, 1 egg, 1 tablespoon butter, 2 tea-
spoons salt, Vi: teaspoon cinnamon. Bake slowly several hours.
DELICIOUS RICE PUDDING.
Boil 2 tablespoons of rice until done and dry. Then add 1
pint milk, a pinch of salt, a small piece of butter. Put in the
range to boil. Beat the yolks of 2 eggs with 4 tablespoons
sugar. Pour milk and rice over the egg and sugar while boiling,
stirring all the time to keep from curdling. Beat whites of eggs
and spread over the top. Put in oven to brown slightly. E. W.
C.
QUEEN OF PUDDINGS.
One pint fine sifted bread crumbs, 1 quart milk, 1 cup sugar,
grated rind of 1 lemon, 4 eggs, yolks only; piece of butter size
of egg. Bake, but do not allow to become watery. Spread a
glass of currant jelly on this and add the well-beaten whites of
the eggs mixed with 5 tablespoons sugar and juice of lemon.
Place in oven to brown. H. W. M.
DAINTY DESSERT.
fake cup cakes 2 or 3 days old and hollow them out care-
fully into little cups. Fill with cut and sweetened strawberries
and serve with a spoonful of whipped cream on top. Mrs. 0.
M. M.
SNOW SAUCE.
Cream together 2 tablespoons butter, 1 cup of powdered
sugar and a whole egg. When smooth add a speck of salt and
a teaspoon of vanilla. Just before serving blend carefully with
a cup of whipped cream. B. C. C.
STRAWBERRY CREAM OR SAUCE.
One cup berries mashed; sweeten to taste; beat in whites
of 2 eggs. Pour over cakes and serve. L. K.
A NICE PUDDING SAUCE.
Four tablespoons butter, 3 tablespoons thick cream, 1 cup of
powdered sugar, yolks of 3 eggs. Beat all well together, and
just before serving, stir in the whites that have been beaten
stiff. Flavor to taste. M. E. S.
PUDDINGS AND OTHER DESSERTS 103
FOAM SAUCE.
Into the beaten yolk of 1 egg stir 1 teaspoon of flour mixed
with 2 tablespoons sugar. Set the dish into hot water and pour
into the mixture 1 cup boiling water, stirring well. Cook for
5 or 10 minutes; then beat into it the white of 1 well-beaten egg.
E. H. W.
RICE CREAM SHAPE Very Good.
One-half ounce gelatine, 1 cup milk, 1 cup boiled rice, 2
cup cream, whites of 4 eggs; flavor with lemon and a few drops
almond. Soak gelatine in a little milk; boil the cup of milk,
add the gelatine, rice and sugar. When partly stiff add the
cream and whites of eggs separately. Pour into molds and
serve w r ith cream or a custard made from the yolks of eggs.
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Cakes.
BAKING CAKE.
The general rule in baking cake is to bake in a rising heat.
After the heat has "set" the minute air cells or made them firm,
then decrease the heat. If heat be suddenly withdrawn, or very
much lowered, a cake, though fully risen, will fall.
DELICATE CAKE.
One cup of butter, 1 cup of milk, 3 cups of sugar, whites of
8 eggs, 4 cups of flour (after sifting), 2 teaspoons yeast powder.
Flavor. Mrs. C. P. H.
COMPANY CAKE.
Sift 2 teaspoons baking powder into 3 cups of sifted flour.
Beat 4 eggs; add 2 cups fine sugar; stir gradually into eggs; Vz
cup cold water. Add lightly prepared flour. Lastly stir in %
cup of melted butter. Flavor. Mrs. C. P. H.
POTATO CAKE.
Mix in following order: 2 cups sugar, 1 cup butter, 4 eggs
(whites beaten separately), % cup of milk, 1 cup mashed pota-
toes, 1 scant cup of chocolate, 2 cups of flour, V-2 teaspoon of
cinnamon, 1 teaspoon of cloves, 1 teaspoon of alspice, 1 cup of
chopped walnuts, IVs teaspoons of baking powder. S. V. D.
ONE-EGG LAYER OR LOAF CAKE Delicious.
Two cups flour, 1 cup sugar, use vanilla or lemon flavoring,
2 heaping teaspoons baking powder. Sift all together in bowl.
Add 1 cup of sweet milk, 3 tablespoons of melted butter, and
drop in the unbeaten egg. Stir all together and bake in 2 layers
in well-buttered pans that have been sprinkled with dry flour.
This recipe can be used in lots of different ways. By adding 1
cup of seeded raisins, and a little citron makes a delicious loaf
cake or cup cakes and different fillings. It is always light and
delicious. J. P. B.
ONE-EGG CAKE.
One heaping tablespoon of butter, melted; 1 cup sugar, yolk
of 1 egg, % cup of milk, 1 cup of flour with 1 teaspoon baking
106 CAKES
powder, pinch of salt, 2 tablespoons ground chocolate, white of
1 egg beaten stiff lastly. Mrs. F. F. G.
A RICH, DELICIOUS CAKE (No Eggs or Milk.)
Cream together % cup butter and 1 cup sugar, 1 teaspoon
each of cinnamon, nutmeg, allspice and cloves; add 1 cup seeded
raisins. Stir a teaspoon of soda into a little warm water; stir
it into 1 cup sour apple sauce. Let it foam over the ingredients
in the bowl; mix well, then add 2 cups flour. Bake in loaf.
(Cook apple sauce without sugar.)
1-2-3-4 CAKE.
One cup butter, 2 sugar, 3 flour, 4 eggs, 1 cup cold water, 3
teaspoons baking powder. L. K.
SWEET CREAM CAKE.
Break 2 eggs into a cup. Fill the cup up with sweet cream.
Pour into mixing bowl. Add 1 cup white sugar. Mix. Add 1
full cup Hour sifted with 1 teaspoon baking powder. Flavor.
SOUR CREAM CAKE.
Break 1 egg into a cup, fill the cup with sour cream, thin.
Pour into mixing bowl. Add 1 cup sugar; mix. Add 1% cups
flour sifted with a scant % teaspoon of soda. Pinch of salt.
Flavor.
CAKE "Lightening," or "Quick."
Dry: One and a half cups flour, % cup sugar, 2 teaspoons
baking powder, % teaspoon salt. Liquid: One-quarter cup
melted butter. Break 2 eggs into cup and fill up with milk.
Pour liquid into dry ingredients. Flavor. Beat 2 minutes.
Spread batter thicker around edges. Use cool oven.
TAFT CAKE.
One and a half cups sugar, 2 cups flour, 2 level teaspoons
soda, 2 level teaspoons cinnamon, % teaspoon cloves, 3 table-
spoons cornstarch, % teaspoon nutmeg. Sift all together. Toss
in 1 cup walnuts, 1 cup raisins; stir all together. One and a
half cups apple sauce, % cup melted butter. Beat well together.
Bake 1 hour. Mrs. R. P. B.
GRANDMOTHER'S CAKE.
Two eggs, V-2 cup butter, IMj cups sugar, 3 cups flour, 1 cup
milk, 1 teaspoon cream tartar, % soda spice. Mrs. J. L. W.
CAKES 107
SPONGE CUP CAKES.
2 eggs, 1 cup sugar, 4 tablespoons water, 1 cup flour, 1 tea-
spoon baking powder, 1 teaspoon flavoring. B. R. P.
SPONGE CAKE.
1 cup sugar, Mi cup milk and warm water, 4 eggs, 1 cup
flour, 1 teaspoon baking powder, flavoring. Mix yolks of eggs
and sugar to a cream; add water, then flour with baking pow-
der; last whites of eggs beaten to a froth. Bake in rather slow
oven M. D. B.
VELVET SPONGE CAKE.
2 eggs beaten light; beat in 1 cup of powdered sugar, l /2 cup
flour. Next Vi cup flour sifted with 1 teaspoon baking powder,
and lastly Vz (scant) cup of boiling water, very gradually.
Bake gradually in buttered tin. W. S.
CREAM SPICE CAKE.
Two cups brown sugar, 2 cups flour, V* cup butter, 1 cup
sour cream, 3 eggs, 1 teaspoon soda, 2 teaspoons each of cinna-
mon (scant), cloves and allspice, and a little nutmeg. Mrs.
W. S.
CHINESE NUT CAKE.
One cup butter, 2 cups sugar, 1 teaspoon each cinnamon and
nutmeg, % teaspoon allspice, % teaspoon salt, 1 M> cups chopped
walnuts, 4 eggs, beaten separately, 3 cups flour with 2 teaspoons
baking powder, 1 cup water. Bake 45 minutes for loaf, 15
minutes for layers. Moderate oven. M. X. M.
BOILED RAISIN CAKE Fine.
Cover 1V6 cups raisins (seeded) with boiling water and let
simmer for 20 minutes. Then allow to cool. Sift together 1%
cups flour and 1 teaspoon soda. Cream % cup sugar with 1 A
cup of butter. Add to this % cup of the raisin water and 1
egg beaten lightly (yolk and white) and a little of the flour.
Beat lightly and then add the rest of the flour, together with Va
teaspoon nutmeg, 1 teaspoon cinnamon, and 1 tablespoon grated
cocoa or chocolate. Flour raisins and Vz cup English walnuts
and add. Beat thoroughly, pour into pan lined with greased
paper and bake in moderate oven. E. C.
108 CAKES
ENGLISH SODA CAKE.
Two pounds flour, % pound lard, % pound butter, 1 pound
sugar (light brown), 1% pounds currants, % pound citron, 2
teaspoons soda, 4 eggs. Mix dry ingredients first; put together
with as much milk as will make a medium batter. Bake in very
slow oven 2 hours.
TUMBLER CAKE.
One tumbler sugar, 1 tumbler flour (sifted twice), 1 tea-
spoon baking powder. Break 2 eggs in tumbler; fill glass with
milk; add 3 tablespoons melted butter; mix all together and
flavor with vanilla. S. B. J.
HARD TIMES CAKE.
One cup sugar. 1 cup hot water, 1 cup raisins, 2 cups flour, 3
tablespoons shortening, 1 cup chocolate, spices to taste, cinna-
mon, mace and clove; 2 teaspoons baking powder; nuts if de-
sired. Boil sugar, raisins, shortening 5 minutes. Let cool and
bake in layers, \vith soft filling. C. W. S.
CHOCOLATE SPICE CAKE.
.One-half cup butter, 1 cup sugar, % cup milk, 2 eggs, \Vz
teaspoons baking powder, 1% cups flour, to which add % tea-
spoon clove, % teaspoon nutmeg, % teaspoon cinnamon, 4 tea-
spoons grated chocolate. L. C. W.
ECONOMICAL SPICE CAKE.
One cup brown sugar, 1 cup water, 2 cups raisins cut fine,
Va or V cup shortening (Crisco), 1 teaspoon cinnamon, % tea-
spoon cloves, a /4 teaspoon nutmeg, Vz teaspoon salt. Mix and
let boil 3 minutes (stirring). Let cool and add 1 teaspoon soda
dissolved in hot water, 2 cups flour unsifted (level), % tea-
spoon baking powder in flour. Bake in moderate oven about
40 minutes. H. W. M.
SPICE CAKE.
One cup brown sugar, y 3 cup butter, V-2 cup strong coffee, V-2
cup chopped raisins, % cup chopped walnuts, \ 2 /$ cups flour,
sifted before measuring, % teaspoon each of cloves, cinnamon
and soda, 1 egg. Bake in loaf. B. R. P.
SPICE CAKE (Delicious).
Three eggs, save the white of one for frosting, 1 full cup of
CAKES 109
brown sugar, % cup of white sugar, 1 cup sour cream with
soda enough to sweeten, perhaps Vz teaspoon, 3 tablespoons
olive oil, 1 teaspoon cinnamon, 1 teaspoon vanilla, % nutmeg
grated, 1% cups of flour, almost 2 cups, 1 teaspoon salt, 1 tea-
spoon baking powder (heaping). Cook in slow oven.
Frosting White of 1 egg, well beaten, 1 teaspoon cold
water, 1 cup powdered sugar, vanilla. Mrs. S. S.
SPICE CAKE (Use all the time very good).
One cup butter, 1 cup sour milk, 2 eggs, 1 teaspoon soda, %
teaspoon ginger, 2 teaspoons cinnamon, 2 cups sugar, 3 cups
flour, 1 cup raisins, Va teaspoon cloves, 1 teaspoon nutmeg.
L. K.
APPLE SPICED CAKE.
One cup sugar, YT, cup butter, 1 cup sour apple sauce (hot),
V-2 teaspoon cinnamon, % teaspoon cloves, Vz teaspoon nutmeg,
1 pinch of salt, 1 cup of raisins, chopped, 1 cup of English wal-
nuts, chopped, 1% cups flour with 1 level teaspoon soda mixed
in it (no eggs, no milk). Bake in a loaf, slowly. Mrs. F. F. C.
DRIED APPLE CAKE.
Soak 2 cups dried apples over night. In the morning drain
and chop fine; add 1 cup of molasses and let boil slowly on the
back of the stove until the molasses has thickened; let cool.
Add the following: 1 cup of butter, 1% cups brown sugar, 3%
cups flour, % cup sour milk, 3 eggs, 1 teaspoon soda, pinch of
salt, cloves, allspice and cinnamon, teaspoon of each. M. D. B.
MY SISTER'S BREAD CAKE Fine.
Piece of dough large enough for a loaf, 1% cups sugar, % cup
butter, 1 A cup milk, 3 eggs beaten separately, 1 small teaspoon
saleratus, 1 teaspoon cinnamon, ^ teaspoon nutmeg, % teaspoon
cloves, 1 cup chopped raisins, 1 cup currants. Mix thoroughly
together and then knead into loaf well. Add whites of eggs
last. Let raise 20 minutes and bake 1 hour, or until cooked.
Mrs. J. M. F.
QUICK COFFEE CAKE.
Two cups flour (sifted), 2 teaspoons baking powder, % cup
sugar, % teaspoon of salt, 1 tablespoon melted butter, 1 egg,
sweet milk to make a thin batter. Pour in pan and put % cup
of sugar and. sprinkle cinnamon on top and bake in a moderate
oven. S. E. D.
110 CAKES
GINGER CAKE WITHOUT BUTTER OR EGGS.
One cup molasses, 3 tablespoons of melted lard, 1 teaspoon
allspice, 1 teaspoon cloves, 2 teaspoons ginger, 1 teaspoon cinna-
mon, 1 teaspoon salt, 1 cup of boiling water, 1 cup of raisins,
enough flour to thicken. Bake in slow oven. Mrs. F. H. L.
SOFT GINGERBREAD.
Mix in order in which given, 1 cup granulated sugar, 1 cup
butter, yolks of 3 eggs, beaten, 1 cup Orleans molasses, 1 cup
buttermilk or sour cream with 2 teaspoons soda in milk, 2%
cups flour with 1 teaspoon baking powder, 1 teaspoon lemon, 1
teaspoon ginger, 1 teaspoon allspice, beaten whites of the 3 eggs
whipped in with the last of the flour. Bake slowly. S. D.
FRUIT GINGERBREAD.
One cup sugar, 1 cup New Orleans molasses, 1 slice butter,
Vz inch thick (melted), 1 teaspoon cinnamon, 1 teaspoon ginger
(scant), 1 teaspoon soda in 1 cup of boiling water, 3 cups of
flour, 1 cup chopped raisins, 1 cup chopped walnuts, 2 egg
dropped in whole the last thing. Bake in slow oven. Mrs. F.
F. C.
SOFT (PLAIN) GINGERBREAD.
One-half cup sugar, Vi cup butter or Crisco, 2 eggs beaten
separately, 1 cup New Orleans molasses (scant), 1 teaspoon cin-
namon, 2 teaspoons ginger (scant), % teaspoon allspice, 2 cups
flour. Stir well into batter % cup sour milk with 1 level tea-
spoon soda in it. Bake in slow oven. Mrs. F. F. C.
NOVELTY GINGERBREAD.
Cream together % cupful of sugar and % cupful of butter.
Add Vz cupful of molasses and % cupful of hot water in which
is dissolved 1 teaspoon of soda. Beat this mixture thorough-
ly and add 1 beaten egg and 1 teaspoon of ginger. Stir in 1%
cups of flour, beat hard and pour into long, shallow pan. When
baked cut across and remove half from the pan. Cover the
other half with marshmallows and return to the oven until they
are soft and puffy. Then put the other half of the cake on
top and press down gently. Serve warm. Mrs. O. M. M.
GERMAN APPLE CAKE.
Beat the yolks of 2 eggs and add l a /2 cups of milk, 1 tea-
spoon of melted butter, % teaspoon of salt and 2 cups of flour
sifted with three teaspoons of baking powder. Stir in the beat-
CAKES 1 1 1
en whites last and pour the batter into a shallow pan. Cover
with sliced apples, sprinkle with sugar and cinnamon and bake.
Mrs. O. M. M.
DUTCH PEACH CAKE.
Separate 2 eggs, beat the yolks, add a cup of milk, a table-
spoon of melted butter, % teaspoon of salt and IVn cups flour;
beat thoroughly, add 2 level teaspoons of baking powder, beat
again, and fold in the well-beaten whites of the eggs. Pour this
into a shallow baking pan, cover the top with halves of pared
peaches, dust with Vz cup of sugar, and bake in a moderately
quick oven a half hour. Serve warm, with milk or cream.
This will serve six or eight people. The recipe is easily divided.
A CHILD'S BIRTHDAY CAKE.
For a child's birthday party bake little cakes in gem pans.
When ready for icing, make a small hole in the top of each
cake and slip in a tiny doll the penny variety will do. Then
ice as desired. The icing will hold the doll in place, and each
little girl will be delighted with a dolly cake. Z.
FRUIT CAKE (EXCELLENT FOR WEDDING CAKE).
Eleven eggs, % pound butter, 3 cups brown sugar, 1 cup New
Orleans molasses, Vz cup sour cream, % cup strong black coffee,
1 cup ground chocolate, 2 pounds raisins, 2 pounds dried cur-
rants, % pound citron, Vz cup chopped walnuts, Vz cup pressed
figs, Vz cup currant or grape jelly, 1 tablespoon of cinnamon,
clove, allspice, % teaspoon mace, % teaspoon vanilla, as much
flour as can be mixed with a spoon, 1 teaspoon baking soda, %
teaspoon baking powder; cream butter and sugar; add yolks of
eggs 1 at a time, unbeaten; beat well; then jelly, chocolate and
spices; beat well; then add cream and coffee, then flour and
whites of eggs, well beaten. Sift baking powder and soda with
flour; last fruit and nuts well floured. Mix well with hands.
Hake in very slow oven 3 or 4 hours. Line pan with well
greased paper. This cake is best if baked in one large loaf.
A. L. B.
112 CAKES
ADDITIONAL RECIPES
CAKES 113
ADDITIONAL RECIPES
SPECIAL MOULDS
Frozen Puddings, Bricks and Punches for All Occasions
When you want the Best call up Berkeley 2603
"PEX"
Shattuck at Bancroft
Phone Berkeley 152
R. J.WRIGHT
GROCERY
2801 Telegraph Ave., Cor. Stuart
Berkeley, Cal.
KODAKS AND SUPPLIES
DRUGS AND CHEMICALS
Delivery service at the other end
of your phone Berk. 147 & 148
Berkeley Pharmacy
Martin and Clayworth
2134 Shattuck Ave. Berkeley, Cal.
Patty Cake!
Patty Cake!
Baker's man!
Bake us a cake
As fast as you can.
Bake it with COAL,
Bake it with WOOD,
Get them from ALPINE;
They're sure to be gfood.
Alpine
COAL
WOOD
B. 1810
Berkeley 48
2146 Center St.
Berkeley
Stu6io Sljop
~2>avis 3? Oliver
DECORATIVE NEEDLE WORK
Exclusive Designs for Stamping
Gifts for all occasions
ORIENTAL FABRICS AND NOVELTIES
Mrs. Minnie R. Churchill
1641 Euclid Avenue, Berkeley, Cal.
Direct Importer of
Mandarin Coats, Kimonos, Dress Patterns and Laces, unusual
novelties especially suited for prizes and gifts.
Her stock includes many fascinating and novel things that will
solve your Christmas difficulties.
Hours 9 a. m. to 5:30 p. m.
Phone Berkeley 2401
Layer Cakes.
CREAM CAKE.
One and one-half cups sugar in mixing pan. Cut about ^
inch from a square of butter, break into pieces and drop on
top of the sugar. Set in the oven for about a minute or until
the butter begins to soften. Take out and beat about 2 min-
utes; whip in beaten yolks of 3 eggs; add a cup of milk and 1%
cups of flour with 2 teaspoons of baking powder. Flavor with
1 teaspoon vanilla. Bake in 3 layers.
Filling Whip 1 pint of pastry cream, add 2 tablespoons
sugar and 1 teaspoon vanilla. Spread between layers and on
top with sliced bananas. S. D.
DATE CAKE.
Five eggs, 1 cup sugar (granulated), 2 heaping tablespoons
flour, 1 teaspoon baking powder, 1 pound chopped dates, 1 cup
chopped w r alnuts, little vanilla. Beat yolks and sugar, flour and
baking powder sifted together, nuts, dates, vanilla and lastly
whites of eggs, well beaten. Bake in moderate oven in two lay-
ers. When cold, add whipped cream filling.
DATE CAKE.
Three-quarters cup butter (scant), 1 cup flour, 1 cup sugar,
% cup water, 1 cup walnuts, % cup dates, 2 eggs, % teaspoon
soda. Loaf or layer.
Date Filling White of 1 egg, 1 cup sugar boiled, Vz cup
dates. Mrs. R. P. B.
FIG CAKE.
One-quarter cup butter, 2 eggs, 2 teaspoons baking powder,
*/3 cup of sugar, V4 cup milk, l 1 /^ cups flour, 2 teaspoons vanilla.
Cream butter and sugar, add beaten yolks, then milk, then sift
flour with baking powder and add to other ingredients; add
vanilla and pour into 2-layer cake tins, and bake in hot oven.
Spread with fig filling. Save 3 teaspoons of filling and add to
beaten white of 1 egg and Va cup of powdered sugar. Cover
with this frosting.
FIG FILLING.
One-half pound figs, finely chopped, % cup sugar, y 3 cup
116 LAYER CAKES
boiling water, 1 tablespoon lemon juice. Mix ingredients in the
order given and cook in double boiler until thick enough to
spread. Spread while hot. Figs may be chopped by forcing
through meat chopper. Mrs. H. T.
LEBKUCHEN.
Four eggs, 2 cups brown sugar, ^ teaspoon cloves, }4 tea-
spoon allspice, 1 teaspoon cinnamon, 1 cup chopped blanched
almonds, 1 cup chopped citron, 4 tablespoons chocolate, 2 table-
soons molasses, 2 cups flour, 2 teaspoons baking powder. Bake
in 2 square tins.
Frosting One cup granulated sugar, 2 tablespoons choco-
late, 1 A teaspoon vanilla with 2 tablespoons water. Boil until
it threads. Pour over cakes and spread. Cut in squares when
about cool. A. T. S.
HARLEQUIN CAKE.
Three-fourths cup butter, 2 cups sugar, 1 cup milk, 3 eggs,
2 teaspoons baking powder, 2 cups flour. Cream butter and
sugar; add yolks well beaten, then milk, then flour and baking
powder; well beaten whites last. Divide this into four parts;
have two parts white, one part pink (with fruit coloring), and
one chocolate. Spread layers with boiled icing.
Icing. One cup sugar boiled in 4 tablespoons water. When
it ropes from spoon, add to the well beaten white of 1 egg.
Beat well and add flavoring. Mrs. W. S.
SIMPLE LAYER CAKE.
One cup flour, 1 cup sugar, 2 teaspoons baking powder; sift
3 times. Into same measuring cup break 2 eggs, 3 tablespoons
of melted butter. Fill cup with milk. Stir into flour; beat to-
gether. Flavor. Mrs. C. P. H.
OLD FASHIONED LAYER CAKE.
Materials One cup of butter (scant), 2 cups sugar, 4 eggs,
3 cups of flour sifted twice, 1 cup sweet milk, 3 teaspoons bak-
ing powder. Way of preparing. Divide into 3 parts. To the
third part add % cup of molasses and spices, cinnamon, allspice,
cloves, mace, 2 teaspoon of each, add a trifle more flour, put
together with frosting. Spiced layer in middle.
Frosting. Whites of 2 eggs; 2 cups of bar sugar; 1 grated
lemon and juice. E. W. C.
LAYER CAKES 117
LIGHTNING CAKE.
One cup sugar, 1 cup flour, 2 small teaspoons baking powder.
Sift together 3 times. (2 eggs, 4 tablespoons melted butter. Put
in cup and fill with milk.) Beat all together. Bake either loaf
or 2 layers.
Chocolate Icing. One cup brown sugar, 2 large spoons choc-
late, piece of butter size of a walnut. Mix and stir in 2 table-
spoons of coffee, hot.
Chocolate Icing. One and one-half cups sugar, 3 large
kitchen spoons of chocolate, water to mix, boiled; slice of but-
ter, thin, makes it stick to cake and not crumble. Mrs. R. P. B.
LILY CAKE.
One cup butter, 1 cup sugar, % cup milk, 1% cups flour, 2 Ms
teaspoons baking powder, whites of 3 eggs, j/j teaspoon lemon
or % teaspoon of vanilla extract. This will make a nice layer
cake if divided into half and frosted with either white or any
frosting one may desire. Mrs. G. S. W.
POTATO FLOUR CAKE.
Four eggs, 1 cup sugar, Ms cup potato flour, 1 teaspoon bak-
ing powder, Ms teaspoon salt, flavoring. Beat yolks thoroughly;
add sugar little at a time. Beat whites very stiff and add to
yolks and sugar, then add flour and baking powder. Bake in
slow oven about 30 minutes. Nice made as layer cake and
filled w r ith whipped cream.
APPLE CREAM CAKE.
One-half cup sugar, MJ cup milk, 1 egg, % cup melted but-
ter, 1 teaspoon lemon extract, IMs teaspoons baking powder,
enough flour to make a smooth batter (not a stiff cake batter).
Mix well and bake in 3 layers. Filling between layers and on
top. Grate 1 large apple, add 1 cup sugar, the beaten white of
1 egg, 1 teaspoon flavoring. Beat all together with an egg beater
until light and creamy. This is fine with strawberries instead
of apple. S. E. I).
CREAM BANANA CAKE.
Cream a scant Ms cup of butter, add gradually 1 cup sugar
and beat until light and creamy. 2 cups flour, 2 teaspoons bak-
ing powder; add to first mixture alternately with J /2 cup milk;
then add beaten whites of 4 eggs; flavor with MJ teaspoon al-
mond or vanilla. Beat entire mixture 10 minutes and bake 25
minutes in 2 layers.
Cream for above. Boil 1 cup sugar and % cup water until
118 LAYER CAKES
it strings. Pour slowly on beaten white of 1 egg. Beat until
cool. Spread layer on cake then layer of bananas sliced thin,
then another layer of cream. M. X. M.
MOCHA CAKE.
One-half cup butter, 1 cup sugar, 1% cups flour, % cup cold
black coffee, 1 teaspoon baking powder, whites of 3 eggs.
Filling and Icing. Two cups powdered sugar sifted 5 times,
scant Vz cup butter to cream it. When well creamed add 2
tablespoons cold black coffee. M. X. M.
MOCHA CREAM CAKE.
One and two-thirds cups of sifted flour, 1 cup sugar and \Vz
teaspoons baking powder. Sift all together. Break 3 eggs into
a bowl and add Vz cup of milk. Pour eggs and milk into the
dry ingredients and beat all together with an egg whip. Then
add Vs of a cup of melted butter and 1 teaspoon of vanilla; bake
in 2 large layers.
Filling. Two tablespoons coffee, 1 cup boiling water. Boil
down to Vz cup. One pat unsalted butter beaten to a cream;
add gradually 1 cup powdered sugar and beat well. Add 2
tablespoons black coffee and 1 teaspoon vanilla, a little at a
time, to prevent curdling. Beat all until very light and creamy
and place between the layers.
Frosting. One and one-half tablespoon black coffee; add
powdered sugar to make it thick and spread over top of cake.
Mrs. R. I.
CHOCOLATE MARSHMALLOW CAKE.
One-half cup of butter, 1 cup of sugar, 2 cups of flour, I 1 /-;
teaspoons of baking powder, Vz cup of water, and the whites of
4 eggs beaten stiff. When baked in a large shallow pan, cover
thickly with marshmallow filling as follows: Cook 1% cups
of sugar with Vz cup of milk for 10 minutes. Melt Vz pound of
marshmallows in a little water and add to the milk and sugar.
Beat till thick; flavor with vanilla. When the marshmallow fill-
ing has had time to cool on the cake, cover with melted unsweet-
ened chocolate.
PENOCHE CAKE.
Two cups brown sugar, Vz cup of butter, Vz cup of sweet
milk, 2 eggs, 3 cups sifted flour, 2 teaspoons of yeast powder,
Vz a cup of chocolate filled with Vz a cup of hot water, added
last.
LAYER CAKES llv
Filling. Two cups of brown sugar, V-2 cup of sweet milk,
1 cup of chopped nuts, butter size of an egg. If filling becomes
too stiff to spread upon cake add a little milk.
CARAMEL CAKE
One and one-half cups sugar, Vz cup butter, 3 eggs, % cup
milk, 2 cups flour, 2 tablespoons baking powder.
Frosting. Three cups brown sugar, 1 cup white sugar, 1
cup cream, 1 tablespoon butter, 1 teaspoon vanilla. Boil until
creamy. Beat well. Mrs. R. P. B.
BURNT SUGAR CAKE.
One cup of granulated sugar, 1 cup cold water. Boil this
without stirring until it becomes dark brown and smokes; then
thin it with a scant cup of boiling water. Let this cool before
using it.
Layer Cake Part. One and one-half cups sugar, % cup but-
ter, yolks of 2 eggs, 1 cup cold water, % teaspoon vanilla, 2
cups flour, 2 teaspoons baking powder. Beat this 5 minutes and
add the beaten whites of 2 eggs and 4 teaspoons or more of the
burnt sugar.
Iceing. Add 3 tablespoons of burnt sugar to regular boiled
iceing. Mrs. E. B. G.
LEMON FROSTING CAKE.
Two cups sugar, % cup butter, 2 eggs and yolks of 2 more,
1 cup sweet milk, 3 cups flour, 2 teaspoons baking powder.
Frosting Whites of 2 eggs, 2 cups of fine sugar, 1 grated
lemon and juice. Mrs. G. S. W.
Frosting Without Eggs.
MOCHA ICING.
Put a cup of sweet cream, 2 /3 cup of sugar and a level tea-
spoon of butter in an agate saucepan. As soon as the mixture
begins to thread, remove from the stove. Add ~V of a cup of
strong coffee.
BOILED ICING.
One cup of sugar and 2 tablespoons of milk. Boil until it
will "hair" on the spoon, taking care not to cook too much. Re-
move from the fire and stir until it becomes smooth and white.
120 LAYER CAKES
MAPLE SYRUP ICING.
One cup of maple sugar, % cup of milk. Put these into a
saucepan and let thicken until a soft, rather thick mass is
formed when a spoonful is dropped into cold water. Then add
a tablespoon of butter. When partly cold, beat thoroughly, as
it becomes smooth by continued beating. Chopped nuts added
are excellent.
GRANDMOTHER'S STRAWBERRY SHORTCAKE.
Stem 2 boxes of strawberries. Reserve 1 cup of the nicest
berries for the top of the shortcake. Mash the remainder, add
% cup of sugar, and stir a minute to dissolve the sugar. Sift
1 pint of flour with % teaspoon of salt and 2 level teaspoons of
baking powder. Rub in 1 tablespoon of butter, and add enough
milk just to moisten. Knead quickly, and roll out in the shape
of the pan in which it is to be baked. Rrush with milk, and
bake in a quick oven for 20 minutes. Pull it apart without cut-
ting you can do this easily with 2 forks. Remove a portion
of the crumb from the center, butter both pieces, place the
bottom on the serving-dish, pour over the mashed berries, put
on the top, garnish it neatly with the whole berries, dust thickly
with powdered sugar, and send to the table with a pitcher of
cream.
LOVERS' WEDDING CAKE.
Four pounds of flour of love, % pound of buttered youth,
% pound of good looks, % pound of sweet temper, % pound of
self forgetfulness, Vz pound of powdered wits, % ounce of dry
humor, 2 tablespoons of argument, % pint of rippling laughter,
% wine glass of common sense. Then put the flour of love,
good looks and sweet temper into a well furnished house; beat
the butter of youth to a cream. Mix together blindness of
faults, self-forgetfulness, powdered wits, dry humor, into sweet
argument. Then add them to the above. Pour in gently ripling
laughter and common sense. Work it together until it is well
mixed; then bake it gently forever. C. S.
LAYER CAKES 121
ADDITIONAL RECIPES
Cookies and Small Cakes.
COOKIES.
Three-fourths cup of butter, l 1 /^ cups sugar, 3 eggs, 2 tea-
spoons baking powder, sufficient flour to roll very thin. Flavor
with vanilla. Bake slowly.
BOSTON COOKIES.
One cup of butter, 1% cups of sugar, 2V-2 cups of flour,
\Vz cups raisins (chopped), 3 eggs, pinch of salt, a little nutmeg,
cinnamon and cloves, % scant teaspoon of soda in a little warm
water, % teaspoon of baking powder in flour. Spread in a
large bread pan about %-inch thick and then place English wal-
nuts all over the top. Bake and then cut in squares. Mrs. F. C.
NUT COOKIES.
One cup butter, 1% cups sugar, 3 eggs, 1 cup walnut meats
slightly broken, % teaspoon baking powder, 1 teaspoon lemon
extract. Use the least flour possible. Roll thin; sift sugar on
top and bake a very light brown. Mrs. J. L. W.
SOUR CREAM COOKIES.
Two cups sugar, 2 eggs, salt, 1 cup sour cream, 1 teaspoon
soda dissolved in cream, 1 cup butter, 1 teaspoon lemon extract,
or % nutmeg grated. Enough flour to handle. Mrs. E. J. McK.
MOLASSES NUT CAKES.
One-half a cup of brown sugar and the same quantity of
butter creamed; add % cup of molasses, a beaten egg, 2 /z of a
cup of milk, teaspoon of soda sifted with 2 cups of flour, cup
of seeded and chopped raisins, spices to flavor, % cup of cleaned
currants and the same quantity of chopped pecans. Fill deep
patty pans and bake in hot oven.
OAT MEAL DROP CAKES.
Mix together 2 cups of oat meal, a cup of seeded raisins, a
cup of nut meats, and chop all together well. Add % cup of
softened butter, creamed with 1 cup of sugar; add 3 beaten
COOKIES AND SMALL CAKES 123
eggs, 2 teaspoon of soda in % cup of milk. The grated rind
of a lemon or orange with a tablespoon of the juice is also an
excellent addition. Two cups of flour. Beat well, and drop
from small spoon on buttered tin and bake.
GINGER COOKIES.
Two cups sugar, 1 cup New Orleans molasses, 2 cup butter,
2 cup lard, scant cup boiling water, 2 heaping teaspoons soda,
2 heaping teaspoons ginger. Flour to roll.
HERMITS.
One cup butter, 2 cups sugar, 4 eggs, 2 teaspoon soda, 4
tablespoons sour milk, 2 teaspoons cinnamon, 1 teaspoon cloves,
2 cups seeded raisins, 1 cup chopped nuts, 4 cups flour. Drop
from teaspoon on greased tins and bake. H. S.
ROLLED OATS COOKIES.
One scant tablespoon butter, 1 cup sugar, 2 eggs beaten
separate, 2% full cups rolled oats, 1 teaspoon baking powder,
flavor. Bake slowly; small pats. Mrs. R. P. B.
NUT CRISPS.
One tablespoon melted butter, 1 cup sugar, 2 eggs, beaten
separately; 2% cups rolled oats (dry), 2 teaspoons baking pow-
der, and Vz teaspoon salt mixed with oats; 1 teaspoon vanilla,
and about 2 drops almond extract, or a little nutmeg. Drop
from teaspoon on large pan. Bake slowly. L. C. W.
NUT MARGUERITES.
Two eggs, 1 cup brown sugar, 2 cup flour, 1 A teaspoon
baking powder, s teaspoon salt, a little vanilla extract, 1 cup
English walnuts chopped. Bake in gem pans in slow oven.
This makes 1 dozen. Mrs. F. F. C.
NUT KISSES.
Whites of (i eggs, 1 pound sugar, 1 pound chopped hickory
(or English walnuts). Beat eggs and sugar until stiff. Add the
nuts. Drop from spoon into pans lined with buttered paper.
Put into moderate oven until slightly browned. E. C.
COCOANUT KISSES.
Two whites of eggs (beaten stiff), 1 cup of sugar, 2 cups of
shredded cocoanut, 2 tablespoons of flour. Bake in slow oven.
Just a little of above mixture on tip of spoon for each one. Do
not remove from pan until cold. Mrs. F. F. C.
124 COOKIES AND SMALL CAKES
MARSHMALLOW KISSES.
Place one marshmallow upon a Barinet cracker and upon it
a tiny piece of crystalized ginger. Place in oven until tinged
a golden hue. Serve with tea. M. X. M.
MARSHMALLOW CAKES.
Cream together % cup of butter and 2 cups of fine sugar.
Add a tea cup of sweet milk, the whites of 5 eggs beaten stiff
and 2 cups of flour sifted 4 times. Bake in a large sheet and
cut into small squares when cold. Spread with marshmallow
filling and decorate with nuts.
NUT BARS.
Mix 1 cup of brown sugar with 1 egg, 1 cup of walnut
meats broken into bits, V teaspoon of soda dissolved in a tea-
spoon of hot water, and 2 large tablespoons of flour. Bake in
a thin sheet and cut in bars.
MAPLE GEMS.
Two cups of maple sugar shaved, % cup of milk or cream,
% cup of soft butter, 2 beaten eggs, 2 teaspoons of baking pow-
der, and sufficient flour to make rather a stiff batter. Bake in
hot buttered gem pans and serve hot.
MARGUERITES.
Beat the white of an egg very light and add 1 cup of pow*
dered sugar. Stir in y$ of a cup of finely chopped nuts, and
spread the mixture on salted crackers. Put in oven until nicely
browned. Mrs. O. M. M.
ORANGE WAFERS.
One-fourth cup butter, Vz cup sugar, 1 egg, 2 tablespoons
orange juice and a little grated rind, 1 cup flour, 1 teaspoon
baking powder. Roll thin, adding a little more flour if neces-
sary. Sprinkle wafers with sugar and bake in moderate oven.
L. C. W.
GOO GOO EYES.
One and one-half cups brown sugar, 1 cup of butter, 3 eggs,
2Vz cups flour, 1% teaspoons cinnamon, 2 teaspoons baking
powder, 1 cup raisins, 1 cup walnuts, 1 teaspoon soda with 2
tablespoons of hot water, % teaspoon salt, % teaspoon nutmeg.
Drop on tin not too thick. Cream the butter and sugar well,
and beat eggs very light. M. E. S.
COOKIES AND SMALL CAKES 125
JIM'S DEW-DROPS.
Cream 1 scant cup of sugar with 1 tablespoon of butter.
Add 2 beaten eggs, % cup of milk, 2 cups of flour sifted with 1
teaspoon of baking powder. Flavor and drop by small spoon-
fuls on a baking pan. When baked, frost and sprinkle with
cocoanut. Mrs. O. M. M.
COCOANUT MACAROONS Easy to Make.
Whites of 3 eggs beaten light; add 1 cup of sugar, 3 table-
spoons of cracker crumbs, rolled fine; 2 cups of cocoanut,
shredded; add almond flavoring; drop in teaspoonfuls on well-
buttered tins. Bake in slow oven about 15 minutes. Let cool
and remove. Makes about 60. J. P. B. ,
FRUIT AND NUT COOKIES.
Beat 1% cups of light brown sugar with 1 cup of butter and
lard. Add 2 eggs, beaten; ^ cup molasses, % teaspoon each of
nutmeg, cinnamon and cloves, % cup of sour milk with 2 tea-
spoons soda, 1 cup of chopped raisins, 1 cup of chopped wal-
nuts. Use flour enough to roll; cut, and bake in a quick oven.
MACARONI CROQUETTES.
Break into small pieces 6 ounces of macaroni; throw this
into boiling water and boil rapidly 20 minutes. When done
drain in a colander and throw into cold water to blanch for 15
minutes. Put % pint of milk into a double boiler; rub together
1 tablespoon butter, and 4 even tablespoons of flour; stir into
hot milk, stirring continually until a thick paste is formed.
Then add the yolks of 2 eggs. Cook a moment longer. Take
from the fire; add 2 tablespoons grated cheese, and seasoning
of salt and pepper. Drain and shake the macaroni; cut it into
fine pieces; stir these into the mixture and turn out to cool.
When cold form into croquettes, dip first into egg and then into
fine bread crumbs and fry in deep smoking hot fat. This
quantity will make 18 good sized croquettes. Mrs. E. J. McK.
RICH CRUELLS.
One cup of sugar, 3 tablespoons of butter, 4 eggs, 1 gill of
milk, % teaspoon of salt, % teaspoon of nutmeg, 2 teaspoons
of baking powder, 1 quart of flour, the grated rind of 1 lemon.
Mix baking powder, salt, nutmeg, with flour, and put through
a sieve; then rub in the butter. Beat the eggs, add sugar, lemon
rind and milk. Pour the liquid on the dry ingredients, adding
enough flour to make a soft dough. Cut and fry in hot fat.
When cool roll in powdered sugar.
126 COOKIES AND SMALL CAKES
DOUGHNUTS Fine.
One cup sugar, 2 tablespoons lard, 1 cup sweet milk, 2 tea-
spoons baking powder, 1 egg. Mix with as little flour as will
roll well. L. K.
DOUGHNUTS.
One cup sugar, 1 cup milk, 1 teaspoon nutmeg, 1 teaspoon
salt, 2 tablespoons shortening (same as frying fat), 3 eggs, 2
teaspoons baking powder, flour enough to roll out. Mrs. F. S.
McC.
COOKIES AND SMALL CAKES 127
ADDITIONAL RECIPES
Ices and Cold Desserts.
THREE OF A KIND.
Boil 3 cups of water and 3 cups of sugar for 3 minutes. Add
the juice of 3 oranges and 3 lemons and the mashed and sifted
pulp of 3 bananas. When perfectly cold add the beaten white
of an egg and freeze. Mrs. O. M. M.
MARSHMALLOW FLUFF.
Use 1 pound marshmallows, % pound English walnuts,
whites of 2 eggs, 1 pint double cream; whip cream to stiff
froth; fold in egg whites well beaten; cut marshmallows in
small pieces and add with nuts. Bananas or berries may also
be used. Sweeten to taste. Serve in tall glasses. L. K.
STRAWBERRY SHERBET.
Two boxes fresh berries crushed fine, 1 pint sugar, 1 % pints
water. Boil water and sugar together for 20 minutes; add the
juice of 2 lemons. Mix everything together and freeze.
For orange sherbet take the juice of 1 dozen oranges and
make like the above. Strain before freezing. Mrs. S. J. S.
ICE CREAM.
Two cups milk, 1 cup sugar, 3 eggs, yolks only; heat these
ingredients and when cool add 1 pint rich cream, whites of 3
eggs beaten very light. Flavor and freeze. L. C. W.
CAFE FRAPPE For One Person.
One egg, 1 tablespoon sugar, 4 very full tablespoons cream,
1 or 2 tablespoons essence of Turkish coffee. For 6 people
One pint cream. Mix sugar and yolk of egg together well. Put
in farina kettle having the water boiling. Stir constantly until
it thickens. Let it cool, not cold. Whip the cream; add the
white of egg beaten stiff. Then pour the yolk and sugar onto
the beaten cream and white of egg. Add coffee essence. Put
in jelly glasses and cover tightly with the metal tops. Stand
in a pan full of ice and salt. Let them stand 3 or 4 hours and
then turn out and serve.
ICES AND DESSERTS 129
RASPBERRY MOUSSE.
Three cups heavy cream, whipped; 1Y2 cups crushed rasp-
berries, % cup powdered sugar. Time to make. Preparation,
15 minutes; freezing, 3 hours. Add the sugar and the berries
to the cream; which has been whipped until stiff. Mix care-
fully, and pour into a mold. Cover and bind the seam with a
strip of muslin or cheese cloth which has been dipped into
melted fat or paraffin. Pack in a tub of crushed ice and salt
allowing about 1 cup of salt to every 3 cups of ice and let
stand for about 3 hours. When properly frozen, this should
be solid on the outside, but creamy in the center. This dessert
is easily made, wholesome and nice enough for any dinner, no
matter how formal. Other mousses may be made in the same
way by simply changing the fruit or flavor used. B.
MAPLE MOUSSE.
One pint thick cream, whipped; then stir in 1 cup maple
syrup, 1 cup walnuts chopped fine, 1 box marshmallows (lOc
size), cut in small pieces; 12 maraschino cherries chopped. Pack
in car or mold and bury in salt and ice for 4 hours (half salt
and half ice). This makes nearly 2 quarts and will serve 14
easily. Mrs. G. S. W.
STRAWBERRY CHARLOTTE.
Mash 1 box of prime berries through a colander, add 2 /z of
a cup of powdered sugar, and stir until it dissolves. Soak %
box of granulated gelatin in a % cup of cold water for 30
minutes, then melt it over hot water. Add the strawberry juice,
and stir continually until the mixture begins to thicken, then
fold in a pint of whipped cream. Pour into a mold, and stand
on ice to harden. Serve plain.
FROZEN PUDDING WITH STRAWBERRY COMPOTE
Beat the yolks of 3 eggs; boil % pound of sugar and a pint
of water for 5 minutes; add the yolks, and beat over the fire
for 1 minute. Stand the saucepan in a pan of ice-water, and
beat until cold. Add V of a pound of chopped candied cherries,
freeze until hard, then work in 1 pint of cream, whipped. Cover
and repack for 1 or 2 hours.
FROZEN PUDDING.
One quart cream whipped stiff. Divide in 3 parts; leave one
white, color one pink with tablet that conies with gelatin pack-
age; add chocolate to one; sweeten to taste; flavor with vanilla;
roll fine 1 pound of stale macaroons, take 5 pound lard pail wet
in cold water, put white cream in bottom, sprinkle a layer of
130 ICES AND DESSERTS
macaroons, then chocolate cream, layer of macaroons, then
pink cream. Pack in ice cream freezer, and let it stand 5 hours.
Remove from pail by placing it in warm water a second. Serve
with sponge cake. Pretty, easy to make, and delicious A. L. B.
FROZEN PUDDING.
Boil 1 can of sliced pineapple cut very thin, and 1 cup of
sugar, 5 minutes. Remove from fire and add 4 eggs well beaten.
When cold add 1 pint of whipped coffee cream. Pack in ice
and let freeze 3 or 4 hours. Mrs. E. B. G.
RUBY SAUCE.
Boil 1 cup of sugar, % cup of water, and a tablespoon of
lemon juice to a thread. Take from the fire, and add % pint of
strawberry juice or strawberry jelly. Use very cold.
j STUFFED APPLES.
Hollow out cores of good baking apples, stuff with mixture
of chopped dates, nuts and figs and then bake them. Serve w r ith
whipped cream and a big cherry on top of each. These make
a most delicious dessert served with lady fingers.
FRIED BANANAS.
Slice bananas and put on platter; sprinkle with brown
sugar and dots of butter. Put in oven and brown. Take from
oven and squeeze V'z lemon over them. Pour on 3 tablespoons
of caramel sauce, then put back in oven and bake from 10 to
15 minutes.
BAKED BANANAS.
Put in oven and bake the same as potatoes. Cut a slit in
top and open. Serve in skins. Nice for breakfast. A. B.
BAKED PEACHES.
Pare 6 nice peaches and push out the stones, keeping the
peaches whole. Stand them in a granite or china baking-dish;
fill the core spaces with chopped nuts; put % cup of water in
the dish, dust with 4 tablespoons of sugar, and bake in a quick
oven for 20 minutes, until the peaches are soft, but whole.
ICES AND DESSERTS 131
ADDITIONAL RECIPES
Punch, Etc.
FRUIT PUNCH For 25 Persons.
Four cups sugar, 8 cups water, 2 quarts Apollinaris water,
1 pineapple shredded, 1 cup fmit juice (any kind), 1 box straw-
berries hulled and cut in pieces, 4 bananas cut in slices, juice
of 6 oranges, juice of 3 lemons. Boil sugar and water 5 minutes.
Add fruit, ice, Apollinaris and water to make punch right
strength. One cup of Maraschino cherries may be added.
GRAPE JUICE.
Pick the grapes from the stems and put them into a clean
saucepan with a pint of water to each 2 quarts of grapes; cover
and heat slowly to the boiling point. When the mass is boiling
hot throughout, turn it into a heavy bag to drain; when cool
press out the juice remaining. Turn all the juice together, or
keep that expressed by pressure by itself as a second quality of
juice. Heat the juice to the boiling point, skim and store in
fruit jars as in canning fruit. Sugar may be added to the juice
if desired, but it is preferable to omit it.
GRAPE COCKTAIL.
Mix 8 tablespoons of grape juice with 2 tablespoons sugar
syrup, 2 tablespoons lemon or 2 tablespoons pineapple juice;
add 2 tablespoons seeded grapes. Pour into punch glasses that
have been partly filled with cracked ice.
ICED COCOA.
Put 2 heaping teaspoons of cocoa into a double boiler, add
gradually % pint of boiling w r ater; cook and stir 5 minutes, add
2 pint of milk, beat thoroughly, take from the fire, and stand
aside to cool. At serving time fill the glasses yj full of finely
chopped ice, add a teaspoon of powdered sugar, fill the glass
-A full of the cocoa, and fill the remaining % with whipped
cream. A. L. B.
TEMPERANCE PUNCH.
One gallon water, 4 cups Karo (crystal white), 1 dozen
lemons, % dozen o.-anges, 1 can pineapple. Cut pineapple into
PUNCH, ETC. 133
dice and pour syrup made from water, Karo and fruit juice over
it. Fill bowl about % full of cracked ice, and add punch. K.
K. B.
CURRANT PUNCH For 25.
Four cups currant juice, 4 cups sugar, 12 cups water, 6
lemons (juice), 6 oranges (juice), 2 cups tea. Boil sugar and
water 5 minutes, add tea, fruit juice, lemons and oranges and a
large piece of ice.
CURRANT PUNCH.
Whip to a froth a tumbler of currant jelly, adding 1 pint
of boiling water; add % cup of sugar and the juice of 1 lemon;
put aside to cool. At serving time, add a quart of plain cold
water, apollinaris, or other sparkling water. A. L. B.
STRAWBERRY COCKTAILS.
Slice large fine berries, cover them with orange juice, and
stand on ice. Serve in stem-glass ice cream dishes, punch cups,
or baskets made from the orange skins. Add a teaspoon of
powdered sugar and a tablespoon of shaved ice to each portion.
Serve with them a teaspoon and a berry fork. B.
MINT PUNCH.
From 12 stalks of mint, strip off the leaves, chop them very
fine, and rub them to a paste, adding gradually 1 pint of cold
water; add a pound of sugar; boil 5 minutes, and strain through
a cheese cloth. When cold add the juice of 6 lemons. At serv-
ing time turn this mixture into the punch bowl over a block of
ice, throw in a few mint leaves and add sufficient apollinaris to
make a palatable drink. A. L. B.
MINT PUNCH, FROZEN.
Strip the leaves from 2 dozen good stalks of mint, chop the
leaves fine, and rub them to a pulp with % pound of sugar; add
1 quart of water; bring to a boil, boil for 5 minutes; cool, and
add three drops of vegetable green coloring and the juice of 2
lemons; strain, and when cold freeze, turning slowly all the
while. This will serve 8 persons.
FROZEN PUNCH To Serve With Turkey.
(This will make 3 quarts.)
Boil 3 cups of white sugar and 1% pints of water together
for 3 minutes. Remove from stove and add juice of 3 oranges
and 3 lemons and juice of 1 bottle of maraschino cherries (25c),
134 PUNCH, ETC.
and 1 envelope of pink powder that comes with Knox's gelatin.
(Dissolve powder in hot water.) When mixture has cooled,
freeze. When nearly frozen add white of 1 egg which has been
beaten with 1 teaspoon of sugar. Serve with turkey course, in
sherbet cups, and put 2 cherries on top of each glass. Fine.
Mrs. I. P. D.
AMBROSIA.
One pint sweet cream beaten stiff and flavored. Cut in %-
inch squares pineapple, bananas, oranges and marshmallows.
Add cream and serve in sherbet glasses with cherry on top.
M. X. M.
PUNCH, ETC. 135
ADDITIONAL RECIPES
Candy.
FONDANT.
Four cups of granulated sugar, iy 2 cups of cold water, J /4
teaspoon of cream of tartar, or 3 drops of acetic acid. Stir the
sugar and water in a saucepan, set on the back part of the
range, until the sugar is melted, then draw the saucepan to a
hotter part of the range, and stir until the boiling point is
reached; add the cream of tartar or acid and, with the hand
or a cloth wet repeatedly in cold water, wash down the sides
of the saucepan, to remove any grains of sugar that have been
thrown there. Cover the saucepan and let boil rapidly 3 or
4 minutes. Remove the cover, set in the thermometer if one
is to be used and let cook very rapidly to 240 degrees F., or
the soft ball degree. Wet the hand in cold water and with it
dampen a marble slab or a large platter, then without jarring
the syrup turn it onto the marble or platter. Do not scrape
out the saucepan or allow the last of the syrup to drip from it,
as sugary portions will spoil the fondant by making it grainy.
When the syrup is cold, with a metal scraper or a wooden
spatula, turn the edges of the mass towards the center, and
continue turning the edges in until the mass begins to thicken
and grow white, then work it up into a ball, scraping all the
sugar from the marble onto the mass; knead slightly, then cover
closely with a heavy piece of cotton cloth wrung out of cold
water. Let the sugar stand for an hour or longer to ripen,
then remove the damp cloth and cut the mass into pieces; press
these closely into a kitchen bowl, cover with a cloth wrung out
of water (this cloth must not touch the fondant) and then with
heavy paper. The fondant may be used the next day, but is in
better condition after several days, and may be kept almost in-
definitely, if the cloth covering be wrung out of cold water and
replaced once in five or six days. Fondant may be used, white
or delicately colored with vegetable color-pastes or with choco-
late, as frosting for small cakes, or eclairs or for making candy
"centers," to be coated with chocolate or with some of the same
fondant tinted and flavored appropriately. W. B.
CARAMELS.
Two cups granulated sugar, 1% cups Karo, 2 cups cream, 1
cup butter, 1 teaspoon vanilla, 1 cup chopped nuts. Cook sugar,
Karo, % the cream and butter together. When it boils, stir in
CANDY 137
the rest of the cream, but do not allow boiling to cease. Test
for a firm ball in cold water. Add vanilla and nut meats. Turn
into buttered tin. When nearly cold, cut in cubes and wrap in
waxed paper. The boiling sometimes requires nearly an hour,
but when carefully made these caramels cannot be excelled.
DIVINITY CANDY.
Two cups white sugar, 1 cup brown sugar, % cup corn
syrup, V-2 cup boiling water, % cup walnuts, Vz teaspoon vanilla,
pinch of salt. Cook until brittle, then pour half of it over the
well beaten whites of 3 eggs. Cook the rest of the syrup 5 or
6 minutes longer and add the nuts just before pouring out into
a platter. Don't stir while cooking.
CHOCOLATE CREAMS.
Make the fondant into little cones. Melt the chocolate in a
small bowl, set in hot water; when it is liquid beat it with
a teaspoon to make it glossy. Cover the cones smoothly with
the chocolate, using the fingers, and set on waxed paper to dry.
KLOPPENBERG TAFFY.
One pint water, 3 cups sugar, small piece butter, 1 cup Karo
syrup, 1 teaspoon cream tartar. Put sugar, water and cream
tartar on to boil and let boil until crispy. Then add syrup and
let all boil until brittle when tried in water. Before taking off,
add butter and flavoring. Pour into buttered pans till cool
enough for pulling E. C.
DIVINITY CANDY.
Two cups granulated sugar, % cup Karo syrup, 1 cup wal-
nut kernels, 1 teaspoon vanilla, whites of 2 eggs. Boil sugar,
syrup and water until it becomes a hard ball in cold water.
Then pour over the beaten whites, a continual beating going on
during the process. Then add nut kernels and vanilla, and beat
well. Pour into buttered tins and when cool enough, mark into
small blocks. E. C.
DIVINITY CANDY.
Three and one-half cups sugar, % cup of water, y$ cup of
Karo corn syrup, % teaspoon cream tartar. Cook together and
stir continually. Have ready beaten whites of 2 eggs, into
which pour the mixture. When done sufficient to thread, add
\V-i teaspoons vanilla and a cup of chopped walnuts. Good for
cake filling also. L. G.
138 CANDY
TAFFY CANDY.
Mix 2% cups granulated sugar, 2% tablespoons vinegar, y$
cup cold water. Put on the stove and heat slowly, stirring
occasionally until the liquid becomes clear. Remove any grains
of sugar from the sides of the pan or the spoon. Then let it
come to a boil and do not stir after it begins to boil. When
nearly done put in a piece of butter the size of a walnut. Test
by dropping into cold water and when hard enough to pull (not
brittle), pour out in a buttered platter. Use no spoon and do
not let the last of the syrup drip from it as any sugary por-
tions may cause the whole to become grainy. Pour over this a
teaspoon of vanilla and sprinkle with a little baking powder.
When sufficiently cool, pull until very white; place on bread
board and cut into small pieces. S. I).
FUDGE.
One cup white sugar, 1 cup brown sugar, 1 tablespoon
chocolate, 1 cup milk, 1 teaspoon butter. As soon as it begins
to boil, add a pinch of salt and a pinch of soda. Let it boil for
about 15 minutes. Beat it until it whips or gets stringy. Pour
into buttered pans and cut into squares. Add raisins or currants
if you wish. E. C.
PEANUT BRITTLE.
One and one-half cups sugar, */?, cup water, Vi cup of glucose
(pure corn syrup), 2 level tablespoons butter, V-2 pound of raw
shelled peanuts, 1 teaspoon vanilla extract, 1 level teaspoon of
soda, 1 tablespoon of cold water. Put the sugar, water and glu-
cose over the fire; stir till the sugar is dissolved; wash down the
sides of the saucepan with a cloth or the fingers dipped in cold
water, cover and let boil 3 or 4 minutes, then uncover and let
cook to 275 degrees F., (when a little is cooled and chewed it
clings but does not stick to the teeth), add the butter and pea-
nuts and stir constantly until the peanuts are nicely browned
(or are of the color of well roasted peanuts). Dissolve the soda
in the cold water, add the vanilla and the soda and stir vigor-
ously. When the candy is through foaming, turn it onto a warm
and well-oiled marble or platter. As soon as it has cooled a
little on the edges, take hold of it at the edge and pull out as
thin as possible. Loosen it from the receptacle at the center by
running a spatula under it, then turn the whole sheet upside
down, and again pull as thin as possible.
MARSHMALLOWS.
Part one. Eight tablespoons cold water. Dissolve 1 pack-
age Knox's sparkling gelatin and the color tablet.
CANDY 139
Part two. Four cups granulated sugar. Sixteen tablespoons
water. Boil together 1 minute. Pour part one into part two,
add 1 teaspoon vanilla, and beat without stopping until it is
stiff'. Pour into shallow pan, cut in squares, and dip into pow-
dered sugar. Mrs. H. N. B.
CHOCOLATE POP CORN BALLS.
One and one-half cups sugar, y 3 cup glucose, 2 /z cup water,
% cup molasses, 3 tablespoons butter, 3 squares of Baker's Pre-
mium No. 1 chocolate, 1 teaspoon of vanilla extract, about 4 quarts
of popped corn, well salted. Set the sugar glucose and water over
the fire, stir until the sugar is melted, then wash down the sides of
the saucepan, cover and let boil 3 or 4 minutes, then remove the
cover and let cook without stirring to the hard ball degree; add
the molasses and butter and stir constantly until brittle in cold
water; remove from the fire and, as soon as the bubbling ceases,
add the chocolate, melted over hot water, and the vanilla; stir,
to mix the chocolate evenly through the candy, then pour onto
the popped corn, mixing the two together meanwhile. With
buttered hands lightly roll the mixture into small balls. Press
the mixture together only just enough to hold it in shape. Dis-
card all the hard kernels *n the corn. Have the corn warm
and in a warm bowl.
SALTED ALMONDS.
Shell and blanch the almonds by pouring boiling water over
them and letting them stand until the skins slip off easily. Put
1 cup of olive oil into a frying pan and when boiling hot drop
in the almonds. Stir and shake the nuts constantly until they
begin to turn light brown. Take them out with a skimmer and
scatter on a cloth previously sprinkled with salt. Roll them
until sufficiently salted, and if too salty rub in a clean cloth.
Peanuts are equally good this way and the oil may be strained
and used repeatedly. Mrs. O. M. M.
140
CANDY
ADDITIONAL RECIPES
Nyftee Mellow
MARSHMALLOWS
CAKES
lOc Tins
EATING TOASTING
ALL QUALITY
Seven Flavors
Seven Colors
Cracker Dishes.
BREAKFAST RELISH.
Butter crackers; put in pudding dish; chop ham; 1 layer
of ham, 2 layers of crackers; season well; cover with milk;
bake 20 minutes. A. L. B.
CHILDREN'S DESSERT.
Six soda crackers, pour over hot water to moisten; % cup
sugar; flavor with vanilla; let cool; put in punch glasses with
whipped cream on top. This dessert is always relished and
thought by grown people to be more elaborate than it is. A. L.
B.
MARGUERITES (Cracker).
White of 1 egg, 1 cup sugar (granulated), ~Vi cup chopped
walnuts; beat egg; add sugar and nuts; spread on dainty chips
or salteens and brown in hot oven. A. L. B.
NEW ENGLAND CRACKER PUDDING.
(New Hampshire Favorite)
Six soda crackers, 2 eggs, 1 quart milk, 1 cup sugar, 1 cup
raisins; flavor with nutmeg; break crackers in small pieces;
soak in the milk 1 hour; beat eggs jut a little; add sugar and
raisins; bake in slow oven until you can insert a knife and the
pudding will not stick. A. L. B.
SNACKS.
Six soda crackers; butter; sprinkle thick with sugar and
cinnamon; brown in hot oven. A. L. B.
CHEESE CRACKERS.
Butter soda crackers; either grate cheese or place lumps of
cheese; brown in hot oven. A. L. B.
JAM DELIGHT.
Spread jam on crackers; place in hot oven 5 minutes. A. L.
B.
SARDINE SANDWICHES.
Remove the bones from sardines; pour off the oil; to 1 can
of sardines add 1 egg chopped fine, juice of 1 lemon, 6 ripe
olives; mix well and spread between small crackers. A. L. B.
Fireless Cooking.
CREAM CHICKEN STEW.
One 3 pound chicken, 1 cup sweet cream, 1 cup boiling
water. Clean and cut up chicken; cook from 2 to 3 hours in
caloric in 1 cup boiling water. Remove chickens; add cream to
liquor; season with salt, pepper, paprika, and thicken with a
little flour. Return chicken to the gravy and cook another hour
in caloric. Mrs. H. K.
JELLIED VEAL.
Put a shank of veal into 1 auart of boiling water and
cook in cooker 3 hours, using 1 radiator. When done, remove
the bones, season the meat with salt, paprika, and celery salt.
Place over a flame, stir with fork, until the water is nearly ab-
sorbed. Turn into a dish and when cold cut in slices. Mrs. H.
K.
RARE ROAST BEEF.
Melt a little butter in caloric-kettle, and sear the meat on
all sides. Season to taste and remove to caloric, using two radi-
ators sizzling hot. Allow 20 minutes to each pound of meat.
After removing the meat, thicken the gravy and boil slightly.
Mrs. H. K.
BAKED BEANS.
One quart white beans, % pound salt pork, 3 tablespoons
molasses (N. O.), 2 teaspoons salt, 1 teaspoon mustard. Wash 1
quart of beans; soak them over night. In the morning drain
off the water; cover with boiling water; add 1 pinch of soda;
cook 1 hour in caloric using 1 radiator. Remove and drain
well. Put them in baking pan with salt pork. Put molasses,
salt, and mustard in a cup, which fill with cold water. Pour
this mixture over the beans. Bake in caloric basket 6 hours,
using 2 radiators. Mrs. H. K.
GREEN PEAS.
Shell; add a very little salted water and cook in caloric V-2
hour. One cup full of water is sufficient for 3 pints of shelled
peas. Cover with a sauce made of cream or milk and butter
slightly thickened with flour. Mrs. H. K.
FIRELESS COOKING 143
ONIONS.
Cover onions with boiling water and allow them to boil 5
minutes. Drain; add fresh hot water and heat to boiling point.
Cook in caloric 1 hour. When ready to serve drain and pour
cream sauce over them. Mrs. H. K.
BOILED RICE.
One cup washed rice, 2 cups boiling water, 1 level teaspoon
salt. Put boiling water and rice together, remove to caloric and
cook 1 hour. Mrs. H. K.
OLD FASHIONED OATMEAL.
One cup oatmeal, 3% cups water, 1% teaspoons salt. Stir
the cereal slowly into the water and place in caloric for 5
hours. Mrs. H. K.
ROLLED WHEAT.
One cup wheat, 2% cups boiling water, 1 teaspoon salt.
Treat like old fashioned oatmeal. Mrs. H. K.
RICE SOUP WITH TOMATOES.
Six tomatoes, 1 onion, Vz cup rice, \V-2 quarts of stock, 2
tablespoons butter. Stew tomatoes with sliced onion in a very
little water. Rub through a colander. Heat butter. Add to-
matoes and also add the well washed rice. Add the heated
stock. Remove to cooker for 1 hour. Mrs. H. K.
STOCK.
Six pounds beef, 3 quarts water, 6 whole cloves, 6 pepper-
corns, 1 bay leaf. Cut meat in small pieces, add cold water
and spices; heat slowly and remove to cooker, cooking 6 hours,
using 1 radiator. When cold remove all fat and strain. The
stock will form a jelly and can be kept for days in a cool place.
Mrs. H. K.
Table of Weights and Measures.
One saltspoon equals quarter teaspoon
Three teaspoons one tablespoon
Sixteen tablespoons one cup
Two gills one cup
One wineglass half gill
Two tablespoons butter one ounce
Two tablespoons granulated sugar one ounce
Four cups sifted pastry flour one pound
Two cups butter one pound
Two cups granulated sugar one pound
Two cups chopped meat one pound
Two cups rice one pound
Four cups sifted flour one pound
Eight ordinary eggs or 10 small eggs one pound
Webster 5tu6io
517-519 Fourteenth Street
Phone Oakland 1527
Fine Photographs
Taken in your home if you prefer
Miscellaneous.
TWENTY USES OF THE LEMON.
Few people realize the value of lemons, which can not be
overestimated. In cases of fever, sore throat or torpid liver the
medicinal qualities are unexcelled.
1. Two or three slices of lemon in a cup of hot, strong
tea will cure a nervous headache.
2. A teaspoon of lemon juice in a cup of black coffee will
relieve a billious headache.
3. The juice of half a lemon in a cup of hot water on
awakening in the morning is an excellent liver corrective and
successful substitute for calomel and other alterative drugs.
4. A dash of lemon juice in plain water makes a cleansing
tooth wash, not only removing the tartar, but sweetening the
breath.
5. A lotion of lemon juice and rose water will remove tan
and whiten the skin.
G. Lemon juice with olive oil is far superior to vinegar
for salad dressing equal parts used for blending.
7. Lemon juice and loaf sugar is good for hoarseness.
8. Outward applications of the juice allays irritation caused
by insect bites.
9. A refreshing drink is made by adding a freshly beaten
egg to lemonade, and
10. The same mixture when frozen makes a delicious ice.
11. If when boiling sago or rice a teaspoon of lemon juice
is added the kernels will be whiter and a delicate flavor is
added.
12. An old fashioned remedy for croup is lemon juice,
honey and alum.
13. We all know the value of lemon juice and salt for
removing rust stains from white goods.
14. After the juice is extracted the rind dipped in salt
cleanses brass beautifully and conveniently.
15. It also removes unsightly stains from the hands.
16. For flavoring cookery lemon juice is unexcelled.
17. After the pulp is removed the skins make dainty recep-
tacles for serving salads, ices, etc.
18. Tough meat can be made tender by adding a teaspoon
of lemon juice to the water in which it is boiled.
19. Slices of lemon garnish fish of all description.
146 MISCELLANEOUS
20. Tea is greatly improved by the addition of a slice of
lemon, either iced for summer's use or as Russian tea on a cold
winter day.
In buying lemons select those having a thin, dry rind. They
are cheaper and are much jucier than the fresh, plump ones.
Mrs. J. J. O'C.
TO SHARPEN SCISSORS.
Cut them rapidly on the neck of a small glass bottle, or on
a ground glass stopper. It trues the edges and makes them cut
like new. Another way is to place the scissors upon an ordinary
knife as if in the act of cutting. By drawing the steel along
the blades in this manner several times you will sharpen your
scissors.
WHEN THE LAYERS SLIDE.
Almost everyone has the experience, when filling and icing
a layer cake, of the layers slipping and sliding, thereby causing
an unattractive-looking cake when dry. If you will stick two
or even three of the skewers used by butchers down through
the layers they will hold the cake beautifully in place until set.
REMOVING FRUIT STAINS
from table linen may be much more easily done if the
stained part is stretched tight in an embroidery frame placed
over a basin and boiling water poured upon it. Taking out
fruit stains with boiling water is an old and valuable piece of
knowledge, but the use of an embroidery frame to support the
article probably will be a new suggestion to most housekeepers.
WASHING WHITE SILK GLOVES.
At night is recommended as a means of keeping them from
turning yellow. White silk stockings also should be treated in
the same way. Wash both in warm not hot suds, using a
good soap. Rinse well and hang on a rack to dry. By morning
they will be ready to use.
When using bottled blueing, the common tendency to pour
in too much can be overcome by tying about four thicknesses of
old muslin over the neck of the bottle. This causes the blueing
to filter, so that you can put in just the right amount.
ODORLESS GASOLENE CLEANING.
When washing articles in gasolene pour in a few drops of
oil of sassafras, about five drops to a quart of gasolene. This
will destroy all odor, and the garment washed can be pressed
and worn as soon as the gasolene evaporates, thus eliminating
the lengthy airing process.
Table of Contents.
Page.
Soups 13- 1C
Fish 18- 20
Fowl 22- 24
Meats and Accompaniments 27- 33
Vegetables 35- 43
Salads 45- 50
Entrees ; .... 52- 56
Eggs 58- 59
Cheese and Chafing Dish 61- 64
Conserves, Jams, Etc ." 66- 70
Bread 72- 79
Waffles and Pan Cakes 81- 82
Sandwiches 84- 85
Pies and Pastry 88- 92
Puddings and Other Desserts 94-103
Cakes 105-111
Layer Cakes 115-120
Cookies and Small Cakes 122-126
Ices and Cold Desserts 128-130
Punch, etc .... 132-134
Candy 136-139
Cracker Dishes 141
Fireless Cooking 142-143
Tafcle of Weights and Measures 144
Miscellaneous .. .. 145-146
BOWMAN DRUG CO.
Berkeley Store
S. E. Cor. Center and Shattuck
Phone Berkeley 113
G. J. Flaherty
L, S. Flaherty
North Gate Grocery
FANCY AND STAPLE
GROCERIES
3076 Claremont Avenue
Berkeley, Gal.
Phones: Berkeley 7796 7797
Phone Berkeley 954 J. Hansen
Elmwood Fruit Market
Wholesale and Retail Dealers in
Fresh Fruits, Vegetables
Canned Goods, Dried Fruits, etc.
Butter and Eggs.
2648 Ashby Avenue
Near College Ave.
Orders Promptly Delivered
Phone Berkeley 2535
ML Nina Williams
ARTISTIC MILLINER
2202 Shattuck Avenue
Shattuck Hotel Building
Berkeley, Gal.
(Top j? (Bown
BERKELEY'S WAIST SHOP
Agents for Pictorial Review
Patterns
Fownes Gloves, Phoenix Hosiery
Bon Ton and Royal Worcester
Corsets
2142 Center St. Berkeley
Like cut $100.00
Victor - Victrolas
AT
Tupper & Reed's
(Berkeley's Music Dealers)
2237 Shattuck Ave., Berkeley
Sold on easy terms
W. Co BLACK
FUEL, FEED AND ICE
SATISFACTION GUARANTEED
Telephone Berkeley 159
SHATTUCK AND ASH BY AVENUE
White
Diamond
Water
Co.
ELECTRICALLY PURIFIED
Drinking Water
Phone Piedmont 1720
L. KIRKHAM
Job Plumbing and Supply Co.
Auto Sundries and
Electrical Supplies
General Repairing.
2930 College at Ashby.
Phone Berkeley 8700.
"If you have beauty, come, I'll
take it;
If you have none, come, I'll make
it."
Portrait Photographer
2121 Center St., Berkeley, Cal.
Phone Berkeley 4941
CALL UP OAKLAND 489
FOR
Daily wagon service in Berkeley, Oakland and Alameda
Get the BEST results
by USING
Pied. 70
41st & Market
Oakland
PASTEURIZED
MILK
M. SILVERMAN
GROCERIES
Lehnhardt's Ice Cream and
Candies.
Butter, Eggs, Milk and Cream.
Daily Papers and Magazines
Stationery, Post Cards.
Bakery Goods Cigars and
Tobacco.
Telephone Berkeley 1758.
3084 Claremont Ave.
BERKELEY California
Oakland
White Star
Laundry
Quality and Care
Fortieth and Broadway
Phone Piedmont 308
YE RXA
Try Our Hoffman House Coffee, 32c
Bread 8c (2 for 15c)
Berkeley's Biggest and Best (lOc loaf)
2109 BANCROFT WAY, NEAR SHATTUCK
Eight Stores in Berkeley
Orders Called For and Delivered.
CENTRAL MARKET
H. J. REISMANN, Prop.
FRESH AND SALT MEATS
Poultry Fish Every Friday.
2637 Ashby Ave., Berkeley, Cal.
Phone Berkeley 8706.
The success of your cooking depends upon the material
used. Milk, cream, butter and eggs play a very important part.
Why not have the best?
Varsity Creamery Co.
2113 University Avenue
Phone Berkeley 65
+*..
Leslie Salt Refining Company
San Mateo
Freely Flowing
i
Simply Snowing j
Without a Fault
LESLIE SALT
"THE PROOF OF THE PUDDING."
Try Our Banking Service
Checking Accounts
Safe Deposit Boxes
Savings Accounts
Homestead Savings Bank
Shattuck Avenue, next to Public Library
Berkeley, Gal.
Berkeley National Bank
Affiliated with
UNIVERSITY SAVINGS BANK
We cordially invite both your Household
Checking and Savings Acounts
East side Shattuck and Center Sts.
Berkeley
Furniture
Company
The House of Quality and Low
Prices.
C. J. HERRICK, Prop.
STICKLEY FURNITURE
-At-
REDUCED PRICES.
2075-81 Allston Way
Rear Peoples Water Co.'s Office
Telephone Berkeley 2414.
We don't know
much about Cook-
ing, but WE DO
KNOW the
CORSET
Business
We have a Cor-
set to fit any fig-
ure at a price to
fit any purse.
1 00 Models.
Prices, $ 1 to $ I 5
Corsets made to
order. Expert fit-
ters at your serv-
ice.
POMIN
TWO STORES
243 POST ST.
893 MARKET
ST.
SAN FRANCISCO, CAL.
iHOTOGRAPHS
Charmingly posed and
beautifully finished in
soft brown tones
Also in permanent Oil Colors
E. J. McCULLAGH
2039 Shattuck (at Addison)
Hotel Berkeley
BOREN'S
Stamping
Books
Art Needle Work
Stationery
Gifts for All Occasions
Orders Taken for High-Class
Embroidery.
2409 Shattuck Ave., Berkeley.
Richards & Davenport
GROCERS
Fancy Groceries, Fruits and
Vegetables
2113 VINE STREET
Phone Berkeley 917
Government Inspected Meats.
Phone Berkeley 6735
Success in Cooking
can only be obtained by using the best grade of
meat, which is furnished at low prices by
The Ideal Market
The market with the 100'/ sanitary inspection score.
1677 Shattuck Avenue
BERKELEY, GAL.
H. L. REID
R. L. REID
REID'S DRUGS
The Modern Cut-Rate Pharmacy
At Telegraph and Durant
iiiiiiiiiii
Victor
Talking Machines
Victrolas from $15 to $400
Records and Supplies
Special Uo>m for
Demonstration
EASTMAN KODAKS AND SUPPLIES
Expert Developing and Printing.
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Pig'n Whistle Candies
Fresh Every Day
24 Hour Service
llll IIIIIIHIIIIIIIUIIIIIIIIIIIIII
LADIES' REST ROOM
Free and Prompt Delivery
To All Parts of Berkeley
M
PHONES BERKELEY 1910 AND 8835
\n\ BERTIN'S
Promptness and Quality
BERTIN'S \n\
PQ
Carelessness and Lack of Preparation
Spoils Many a Splendid Recipe
THE SAME CAN BE SAID ABOUT YOUR
GOWNS AND HOUSEHOLD FURNISHINGS
OUR
MOT TO
WHAT IS WORTH
DOING AT ALL IS
WOPTM DOING
WELL J St. jt
CLEANERS
DYERS
PRESSERS
Bear a reputation for being the best prepared
to renovate your Garments, Gowns, or sani-
tarily clean your Blankets, Portieres and
Curtains.
TELEPHONE BERKELEY 5592
For all Departments. Five Stores.
Ten Delivery Vehicles.
Vl
BERTIN'S
Charges Most Reasonable
BERTIN'S
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